How to make
In a pan, fry the baguettes, which we have previously cut into slices, in heated oil until golden brown.
To keep the slices crispy, place them on a wire rack.
Finely chop the shallots and simmer the mussels in olive oil for about 5 minutes.
First, chop the garlic and stew in the oil from the bread, and then put diced mushrooms.
Pour the cream and season with salt and pepper.
Add the mussels, stir and remove from the heat.
Spread the mixture on the bruschettas and sprinkle with chopped parsley.
