Creamy Mussel and Leek Appetiser
- Reviews 1
Ready In: 35 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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