Buy Ernest Rapeneau Champagne Brut 37.5cl at ’t Bockje Bathmen

Method

1. Rinse the mussels under cold water and discard any open ones that do not close after a tap.
2. Chop the onion, finely chop the garlic and thinly slice the celery.
3. Melt the butter in a large pan and gently fry the onion, garlic and celery for 3 to 4 minutes until soft.
4. Pour in the wine, add the mussels and cook them covered for 4 to 5 minutes, shaking the pan in between.
5. Discard any mussels that stay closed, season with salt and pepper and sprinkle with chopped parsley.

Method

1. Take the goat's cheese out of the fridge half an hour before serving.
2. Slice it with a wet knife.

Method

1. Preheat the oven to 200 °C and grate the Gruyère.
2. Bring the water, butter and a pinch of salt to the boil and add the flour all at once.
3. Stir over a low heat until the dough forms a ball and comes away from the pan.
4. Let it cool a little and beat in the eggs one at a time, then most of the cheese.
5. Pipe or spoon small mounds onto a baking tray lined with baking paper and sprinkle with the rest of the cheese.
6. Bake for 20 to 25 minutes until golden brown and airy, without opening the oven door in between.