Name: Garlic mussels gratin
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 2 bread white, slices; 45 ml butter melted; 125 ml parmesan cheese or pecorino, grated; 65 ml fresh parsley chopped; 15 ml fresh chillies 573; 45 ml onion finely chopped; 10 - 15 ml garlic cloves, finely chopped; 30 ml butter; 45 ml flour cake; 250 ml nestlé ideal evaporated milk; 200 ml wine dry white; salt and freshly ground black pepper; 24 mussels large, half shells, blanched

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Ingredients (13)

2	bread — white, slices
45 ml	butter — melted
125 ml	parmesan cheese — or pecorino, grated
65 ml	fresh parsley — chopped
15 ml	fresh chillies — 573
45 ml	onion — finely chopped
10 - 15 ml	garlic — cloves, finely chopped
30 ml	butter
45 ml	flour — cake
250 ml	nestlé ideal evaporated milk
200 ml	wine — dry white
	salt and freshly ground black pepper
24	mussels — large, half shells, blanched

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Method:

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.