Garlic mussels gratin

Recipe from: 22 October 2010

Ingredients 13
Servings 12
Time 15 mins


  • 2
    slices white bread
  • 45
    melted butter
  • 125
    freshly grated parmesan or pecorino cheese
  • 65
    finely chopped parsley
  • 15
    olive oil
  • 45
    finely chopped onion
  • 10 - 15
    finely chopped garlic
  • 30
    butter (extra)
  • 45
    cake flour
  • 250
    Ideal Lite Evaporated Milk
  • 200
    dry white wine
  • Salt and milled black pepper
  • 24
    large mussels in half-shells, blanched


7 mins
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 medium-thick sauce.
Season to taste and simmer a further minute before removing from heat.
Arrange the 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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Read more on: fish/seafood  |  bake  |  sauté

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