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.
- 800 g mussels, scrubbed and cleaned and beards removed
- 1 (350 g) leeks, roughly chopped, I sliced it then quartered each slice
- 2 garlic cloves, crushed
- 2 tablespoons liquid garlic, seasoning, I use Maggi brand
- 2 teaspoons creamy French mustard, I use Maille brand Fine Gourmet
- 6 tablespoons white wine
- 1 1⁄2 teaspoons vegetable bouillon granules
- 400 ml cream (light or full fat is fine)
- 6 tablespoons grated parmesan cheese, divided use
- Add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.
- Drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.
- Heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.
- Add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.
- Add 2 tablespoons of the grated Parmesan cheese, stir to melt cheese.
- Add the mussels to leek mix, stir to combine.
- In 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of Parmesan cheese, approx 1 tablespoon each.
- Bake in pre-heated oven of 190 degrees Celsius for about 6-8 Min’s until browned and bubbly.
*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.