Gratinated creamy wheat berry bake with cilantro mussels, sautéed spinach, and chanco cheese crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1 teaspoon of butter.

2. 2

   In a large skillet, heat 1 tablespoon oil and 15 g butter over medium heat. Add the onion with a pinch of salt and cook for 6 to 8 minutes until soft. Stir in half of the garlic and cook 1 minute more.

3. 3

   Add the spinach to the skillet in batches and sauté for 2 to 3 minutes until just wilted. Season with a pinch of black pepper. Remove, drain if needed, and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of oil. Add the mussels, the rest of the garlic, half of the merken, and the oregano. Sauté for 2 minutes. Pour in the white wine and cook for 2 to 3 minutes until slightly reduced. Turn off the heat, add the lemon juice and half of the cilantro. Set aside.

5. 5

   In a medium saucepan, melt the remaining 15 g butter over medium heat. Add the flour and stir for 1 minute. Gradually whisk in the milk, then the cream, to avoid lumps. Cook for 3 to 4 minutes until slightly thickened.

6. 6

   Add the cooked wheat berries, 100 g grated chanco cheese, the remaining merken, 1 teaspoon salt, and the rest of the black pepper to the sauce. Mix well and cook 2 minutes more until the cheese melts and the wheat berries become creamy.

7. 7

   Spread half of the creamy wheat berry mixture in the baking dish. Top with the sautéed spinach and then the cilantro mussels. Finish with the remaining creamy wheat berry mixture, smoothing the top lightly.

8. 8

   Mix the remaining chanco cheese with the crushed bread and sprinkle it over the bake. Bake for 20 minutes at 200 °C / 400 °F.

9. 9

   Switch the oven to broil and brown for 3 to 5 minutes more at 230 °C / 450 °F, watching carefully so the topping turns crisp and golden without burning.

10. 10

    Let rest for 8 minutes before serving. Finish with the remaining chopped cilantro on top.