Smokey Mussel Gratin
- Serves:
- 2
- Prep Time:
- 5 mins
- Cook Time:
- 10 mins
- Share
Ingredients
500g fresh live mussels
2 shallots, finely chopped
2 cloves of garlic, minced
A handful of spinach leaves
Large knob of butter,
50g each of red Leicester and Gruyère cheese
A medium glass of dry white wine
A handful of breadcrumbs
1 tsp of smoked paprika
150ml of dish bone broth/200ml double cream
A few sprigs of fresh rosemary, leaves removed
2 shallots, finely chopped
2 cloves of garlic, minced
A handful of spinach leaves
Large knob of butter,
50g each of red Leicester and Gruyère cheese
A medium glass of dry white wine
A handful of breadcrumbs
1 tsp of smoked paprika
150ml of dish bone broth/200ml double cream
A few sprigs of fresh rosemary, leaves removed
Method
Start by steaming the mussels over a high heat (covered), shaking vigorously every now and then for 3 to 4 mins, until they've all opened out, discarding any that don't. Shell most of the mussels, leaving just a few still in their shells. Set aside
Then melt the butter in a flat bottomed dish and gently sauté the shallots for a minute or so before adding in the garlic and paprika. Continue to sauté for another minute and then add in the wine. Let it bubble away and reduce right down, before pouring in the stock. Add in the shelled mussels and bring to a simmer
Finally, pour the cream into the pan along with the spinach and half the cheese. Season well. Take off the heat, add the mussels in their shells back in, sprinkle the breadcrumbs, rosemary and the rest of the cheese on top and pop under a hot grill until you have a nice crisp topping!
Featured products
Lyme Bay Mussels
Serves 2 - 1kg
£8.40
Sian Hughes