Romerige Mosselbroodjies

Genoeg vir 4 mense

• 2 blikke (85g elk) mossels, gedreineer
• 1 groot ui, gerasper
• 3 knoffelhuisies, gekap
• 250 ml (1 k) cheddarkaas, gerasper
• 125 ml (½ k) mayonnaise
• 1 Franse brood/panini/ciabatta, in dik skywe gesny (8 skywe)

1. Voorverhit die oond tot 200 °C.
2. Meng die mossels, ui, knoffel, kaas en mayonnaise.
3. Verdeel die mosselmengsel tussen die broodskywe en smeer rofweg op elkeen.
4. Pak die broodskywe op ’n bakplaat en rooster 10 minute of tot die mengsel op die broodskywe effens goudbruin begin raak.
5. Sit dadelik voor saam met slaai.

Translation

Creamy Mussel Buns

Enough for 4 people

• 2 cans (85g each) mussels, drained
• 1 large onion, grated
• 3 garlic cloves, chopped
• 250 ml (1 cup) cheddar cheese, grated
• 125 ml (½ cup) mayonnaise
• 1 French bread/panini/ciabatta, thickly sliced (8 slices)

1. Preheat the oven to 200 °C.
2. Mix the mussels, onion, garlic, cheese and mayonnaise.
3. Divide the mussel mixture between the bread slices and spread roughly on each.
4. Place the bread slices on a baking sheet and roast for 10 minutes or until the mixture on the bread slices begins to turn slightly
5. golden brown.
6. Serve immediately with salad.