Description
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.
Ingredients
- Mussels
- Leeks
- Garlic Cloves
- Liquid Garlic
- French Mustard
- White Wine
- Vegetable Bouillon Granules
- Cream
- Parmesan Cheese
Instructions
- 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 mins until browned and bubbly