1 pack of smoked bacon
6 steamed green asparagus and cut into pieces
1 large onions, diced
4 garlic cloves, chopped
6 freshly sliced Paris mushrooms
6 cherry tomatoes, halved
100 g grated Gruyère cheese
20 cl of fresh cream
1 tbsp olive oil
black pepper of the mill
thyme and nutmeg
No salt because the bacon is quite salty
In a frying pan I put to heat over medium heat my cs of olive oil. I then bring back the bacon; at half-cooking I add the garlic and the onion. Five minutes later mushrooms, asparagus, pepper and thyme. I mix cook gently for five minutes and reserve.
In a salad bowl I whip the eggs with fresh cream, Gruyère, thyme and grated nutmeg.
I put in the mussels a large cs of bacon with onions and a half cherry tomato and then the appliance of egg cream.
I go to the preheated oven for 25 min.
Serve hot or warm with a green salad.
Enjoy your meal !