Very love mussels, and especially julienne of them. I cook it without mushrooms and without any "foreign" products. Looked at the site recipes, but it is such as mine, no. You can serve as an appetizer and as a separate dish. Preparing once or twice, without much hassle. And taste mmmm....))) Who loves mussels, he will understand.
First, prepare the mussels. I use boiled frozen. To do this, put the frozen mussels in boiling water and wait for the first signs of re-boiling. Once boiled, drain, set aside.
Now prepare the sauce. To do this, melt the butter in a pan, add the flour. I add 1 tbsp because I love liquid sauce who like thicker, feel free to add 2 tbsp.. fry a little. Add the sour cream gradually to avoid lumps. Salt, Bring to a boil, and remove from heat.
Cheese to grate on a small grater.
Now "collect" Julien. Put in ramekins mussels, about half.
Fill the ramekins with sauce, a little before reaching the edge.
Sprinkle with cheese and put in the oven for 10-15 minutes. Need the cheese melted and browned. Remove the finished julienne from the oven. Decorate with caviar and herbs. This time I made julienne without caviar, especially for julienne caviar do not buy. And when there is caviar at home, I put one coffee spoon in the middle of the slide, sprinkle with herbs around. Julien's ready. Bon appetit.