Creamy Mussel and Leek Appetiser

Total Time
35mins
Prep 10 mins
Cook 25 mins

We went out to eat right after Christmas and ate at one of our favourite hotels that do a Sunday brunch. I tried this mussel dish that they served in little espresso cups that was totally gorgeous. I told others in our party that they had to try them and everyone agreed that they were gorgeous. I tried to recreate them the other night as appetisers and they got the same response from all around the table that they were really good. I thought I had got it pretty close to the ones we tried at the brunch. I filled little ramekins with the mixture and garnished a plat with some salad greens and served a bread roll on the side and it made for a wonderful appetiser. They would also be great served at a party in little espresso cups like the hotel, I fell in love with the idea and plan to try it this way at our next big gathering.

Ingredients Nutrition

Directions

  1. Add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.
  2. Drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.
  3. Heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.
  4. Add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.
  5. Add 2 tablespoons of the grated Parmesan cheese, stir to melt cheese.
  6. Add the mussels to leek mix, stir to combine.
  7. In 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of Parmesan cheese, approx 1 tablespoon each.
  8. Bake in pre-heated oven of 190 degrees Celsius for about 6-8 Min’s until browned and bubbly.
Most Helpful

5 5

*Made for Australia/NZ Swap #55* OHHH ! This was so sophisticated yummy ! I prepared the recipe as listed, but served for the 2 of us as a light main course. Used the entire bag of mussels, which were done in just 5 minutes. Had a crusty baguette to soak up the scrumptious broth, and salad with olives, red peppers and capers. Will do this again for company. Thanks for posting, Flying Chef.