Creamy Mussel and Leek Appetiser
photo by The Flying Chef
- Ready In:
- 35mins
- Ingredients:
- 9
- 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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Reviews
-
*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.
RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
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