Break the bread
coarsely, place in the processor and process into coarse crumbs.
Transfer to a mixing bowl and add the melted butter, grated cheese and
parsley. Stir to combine and set aside until required.
Heat the olive
oil and add the onion and sauté until golden.
Add the garlic and cook a
few seconds then add the extra 30 ml butter.
Add the cake flour and stir
until the flour is incorporated.
Gradually add the cream, whisking
constantly until thickened.
Now add sufficient wine to make a
Season to taste and simmer a further minute before
removing from heat.
mussels on a baking sheet and spoon the sauce over.
Sprinkle with the
crumb mixture and bake in the oven pre-heated to 210 ºC for a few
minutes – just until the sauce bubbles and the topping is golden-crisp.
Remove from oven and serve.
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