CREAMY MUSSEL AND LEEK APPETISER
We went out to eat right after Christmas and ate at one of our favourite hotels that do a Sunday brunch. I tried this mussel dish that they served in little espresso cups that was totally gorgeous. I told others in our party that they had to try them and everyone agreed that they were gorgeous. I tried to recreate them the other night as appetisers and they got the same response from all around the table that they were really good. I thought I had got it pretty close to the ones we tried at the brunch. I filled little ramekins with the mixture and garnished a plat with some salad greens and served a bread roll on the side and it made for a wonderful appetiser. They would also be great served at a party in little espresso cups like the hotel, I fell in love with the idea and plan to try it this way at our next big gathering.
Provided by The Flying Chef
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.
- Drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.
- Heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.
- Add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.
- Add 2 tablespoons of the grated Parmesan cheese, stir to melt cheese.
- Add the mussels to leek mix, stir to combine.
- In 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of Parmesan cheese, approx 1 tablespoon each.
- Bake in pre-heated oven of 190 degrees Celsius for about 6-8 Min's until browned and bubbly.
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Cj Nin
[email protected]This is a great recipe for a party. It's easy to make ahead of time and it's always a crowd-pleaser.
Penguin duck
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Sethu Zakwe
[email protected]I'm not a big fan of mussels, but I loved this dish. The sauce was creamy and flavorful, and the leeks added a nice crunch.
Marie Pastor
[email protected]This recipe was a bit disappointing. The mussels were tough and the sauce was bland.
Bishundev Kumar
[email protected]I love this recipe! It's so easy to make and it's always a hit.
Kashif Ali Dhillon
[email protected]This dish is a bit pricey, but it's worth it for a special occasion.
Toni Johnson
[email protected]I've never cooked mussels before, but this recipe made it easy. The mussels turned out great and the sauce was delicious.
Tanaka Chibuwe
[email protected]This is a great recipe for a party. It's easy to make ahead of time and it's always a crowd-pleaser.
Al Mumin
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The mussels were cooked perfectly and the sauce was delicious.
Haajira Abdalle
[email protected]This recipe is a bit time-consuming, but it's worth it. The mussels are so tender and flavorful.
Saad Chaudhry
[email protected]I made this for my family and they all loved it. It's a great weeknight meal that's easy to make.
Monowar Hossein Raju
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Yojana Magar
[email protected]I'm not a big fan of mussels, but I loved this dish. The sauce was creamy and flavorful, and the leeks added a nice crunch.
Zohaib Anwar
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and it was much better.
DADI JAAN
[email protected]The mussels were a bit overcooked, but the sauce was delicious. I'll try it again with less cooking time.
TAHIR 102
[email protected]This dish was so easy to make, and it tasted amazing. I will definitely be making it again.
Adjei Gift
[email protected]I've made this recipe several times now, and it always turns out great. It's a great way to use up leftover mussels.
Sakil Boos
[email protected]This creamy mussel and leek appetizer was a hit at my last party! The combination of flavors was perfect, and the mussels were cooked to perfection.