Stuffed mussels

Rinse the large mussels (12 pcs) and boil them in boiling water for 1 minute.

Place the mussels in their shells on a baking sheet. On each one, place a slice of champignon (12 pcs). You can use raw or pre-fried mushrooms.

Sprinkle the mussels with hard cheese (60 g). If desired, add a little hot pepper (to taste).

Drizzle the mussels with coconut cream (80 ml) and bake at 190°C for 10–15 minutes.

Before serving, garnish with arugula (20 g) and drizzle with lemon juice (1 tbsp).