Gratinée of Greenshell Mussels

(serves 6 as an entrée)
This is unlike the rich seafood grantinee familiar to those of you who remember hostess skirts. It is an updated lighter version with no flour or gruyere cheese.

Into a large pot, pour the wine and bring to the boil. Remove any beards from Omega Mussels and steam in the wine with the lid off until heated through.

Remove from heat and tip into a large sieve discarding the liquid (or retaining the liquid for another use).

Take mussels out of shells (retaining one half of each shell) and remove beards and tongues.

Place cleaned mussels back into half shells and place on a low sided baking tray.

Preheat oven to 200ºC.

Pour cream into a small pot with garlic, salt and pepper. Over a medium high heat bring to the boil, turn to simmer and cook cream until it is reduced by half. Using a potato masher mash garlic into cream.

Pour 2-3 tsp of cream mixture onto each mussel and sprinkle with some Parmesan cheese.

Bake in preheated oven 3-4 minutes.  Alternatively, place under a hot grill for 1-2 minutes.

Serve hot with a good grind of black pepper and parsley if you wish.

recipe courtesy of Ruth Pretty.

Downloable PDF Version

This photo is courtesy of Oyster Bay Wines
Photo taken by Murray Lloyd.