1 cup dry white wine
36 mussels – washed
4 garlic cloves
3/4 tsp salt
freshly ground black pepper
40g (3/4 cup) parmesan cheese
parsley to serve
Put the wine into a large pot and bring to the boil.
Tip in the mussels and steam uncovered until the shells open and the mussels are cooked.
Remove from the heat and tip into a large sieve, discarding the liquid.
Take the mussels out of the shells, keeping one half of the shell. Discard the beardy bits.
Put the cleaned, cooked mussels into the half shell and put the shells into a low-sided baking dish.
Pre-heat the oven to 200c.
Put the cream, garlic, salt and pepper into a small pot and bring the pot to the boil over a medium high heat.
Turn to a simmer and cook until the cream is reduced by half.
Use a potato masher to mash the garlic into the cream.
Put 2 – 3 tsp cream onto each mussel shell and sprinkle with parmesan cheese.
Bake 3 – 4 minutes (or you can grill them for a couple of minutes)
Serve sprinkled with fresh chopped parsley.
I’ve written this recipe as if you were going to have these as a nibbly thing. When I made this for dinner tonight I didn’t bother with putting them onto the shell. I just piled the cooked mussels into a shallow oven-proof dish, poured the cream over, sprinkled the cheese on top and bunged them in the oven.
We had these with rice and a green salad with a simple vinaigrette dressing.
These are rich and delicious, but also inexpensive. We are so lucky to have great mussels in NZ.
I’m a bit squeamish about shellfish sometimes – there are always bits in there that look pretty manky – it takes courage to eat them – this recipe is good for wimps like me, because the creamy topping disguises the icky bits.
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