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Creamy Mussel and Leek Appetiser

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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.

READY IN: 35mins

SERVES: 4

  • 800

    g mussels, scrubbed and cleaned and beards removed

  • 1

    (350 g) leeks, roughly chopped, I sliced it then quartered each slice

  • 400

    ml cream (light or full fat is fine)

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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