Creamy Mussel And Leek Appetiser

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 800 g mussels, scrubbed and cleaned and beards removed
• 1 (350 g) leeks, roughly chopped, i sliced it then quartered each slice
• 2 garlic cloves, crushed
• 2 tablespoons liquid garlic, seasoning, i use maggi brand
• 2 teaspoons creamy french mustard, i use maille brand fine gourmet
• 6 tablespoons wine
• 1 1/2 teaspoons vegetable bouillon granules
• 400 ml cream (light or full fat is fine)
• 6 tablespoons grated parmesan cheese, divided use

Recipe

• 1 add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.
• 2 drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.
• 3 heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.
• 4 add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.
• 5 add 2 tablespoons of the grated parmesan cheese, stir to melt cheese.
• 6 add the mussels to leek mix, stir to combine.
• 7 in 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of parmesan cheese, approx 1 tablespoon each.
• 8 bake in pre-heated oven of 190 degrees celsius for about 6-8 min’s until browned and bubbly.