How to make MUSSELS AU GRATIN

Another way of eating this delicious mollusc. I would have liked to use mussels from Galicia, but that is not possible where I live. The better the quality of the ingredients, the better the result.
In this tapa we fuse the sea flavour of the mussels with a very full and creamy béchamel sauce.
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At the end of this video you can find the complete recipe.
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▶️ Música proporcionada por Tu música sin copyright #TMSC
▶️ Canción: The Future Ancient Now By Nathan Moore
▶️ Canal de UA-cam: goo.gl/qTvPvF
▶️ Vídeo Original: • 🔊 ((Royalty Free)) Mús...
The Future Ancient Now By Nathan Moore is licensed under a ‘Creative Commons Attribution 4.0 International License (CC BY 4.0)’. You can find the link to that license here: creativecommons.org/licenses/...

[@yahyakemalaksu787]

What is coarse salt for? Can't we do it without salt?

[@TheSpanishKitchen]

Hello, thank you for your question, in this recipe the coarse salt has only one function, to give stability to the mussels and to make them turn over. So, it's up to you to decide if you want to use something else or nothing at all.

[@yahyakemalaksu787]

@@TheSpanishKitchen thank you for the answer 🙏

[@TheSpanishKitchen]

@@yahyakemalaksu787 You are welcome