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Mussel Gratin
Serves 4
- 2/3 cup (150 ml) dry white wine
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 6 lb (3 kg) large mussels, cleaned
- 1 1/4 cups (300 ml) light cream
- 3 tbsp chopped parsley
- salt and black pepper
- 1/2 cup (30 g) fresh white bread crumbs
- 2 tbsp butter, melted
STEPS :
- Put the wine, chopped shallot, and crushed garlic into a large saucepan, and bring
to a boil. Simmer for 2 minutes.
- Add the mussels, cover tightly, and return to a boil. Cook, shaking the pan frequently,
for 5-6 minutes until the mussels open.
- Using a slotted spoon, transfer the mussels to a large bowl. Discard any that have
not opened; do not try to force them open.
- Strain the cooking liquid into a saucepan, bring to a boil, and simmer until reduced
to about 3 tbsp. Add the cream and heat through. Stir in half of the parsley and
season with salt and pepper.
- Remove the top shell of each mussel and discard. Arrange the mussels, in their bottom
shells, on a large flameproof serving dish.
- Spoon the sauce over the mussels and sprinkle with the bread crumbs and melted butter.
Cook under the broiler, 4 in (10 cm) from the heat, for 3-5 minutes, until golden.
Garnish with the remaining parsley and serve immediately.
* * * Cook's know-how * * *
Mussels are often sold by volume; size varies, depending on the type and whether
they have been farm-raised or ocean-harvested.
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