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Creamy Mussel And Leek Appetiser

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Ingredients

Adjust Servings:
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, use maggi brand
2 teaspoons creamy french mustard, use maille brand fine gourmet
6 tablespoons white wine
1 1/2 teaspoons vegetable bouillon granules
400 ml cream (light or full fat is fine)
6 tablespoons grated parmesan cheese, divided use

Nutritional information

575.5
Calories
345 g
Calories From Fat
38.4 g
Total Fat
21.9 g
Saturated Fat
175.8 mg
Cholesterol
740.2 mg
Sodium
24.1 g
Carbs
1.6 g
Dietary Fiber
3.8 g
Sugars
30.3 g
Protein
436g
Serving Size

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Creamy Mussel And Leek Appetiser

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    Cuisine:

    I'm excited to experiment with this recipe.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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 , *Made for Australia/NZ Swap #55* OHHH ! This was so sophisticated yummy ! I prepared the recipe as listed, but served for the 2 of us as a light main course Used the entire bag of mussels, which were done in just 5 minutes Had a crusty baguette to soak up the scrumptious broth, and salad with olives, red peppers and capers Will do this again for company Thanks for posting, Flying Chef


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    Steps

    1
    Done

    Add Enough Water to a Pan to Cover Mussels, Heat to Boiling Poimt, Add Mussels, Cook Until They Open, About Five Minutes.

    2
    Done

    Drain Mussels, Rinse Under Cold Water to Cool, Remove Mussel Meat from Shells, Place in a Bowl and Set to One Side.

    3
    Done

    Heat a Small Amount of Olive Oil in a Pan, Add Leeks and Garlic Cook Until Leeks Soften.

    4
    Done

    Add Garlic Seasoning, Mustard, Wine, Stock Granules and Cream, Stir to Combine.

    5
    Done

    Add 2 Tablespoons of the Grated Parmesan Cheese, Stir to Melt Cheese.

    6
    Done

    Add the Mussels to Leek Mix, Stir to Combine.

    7
    Done

    in 4 Ramekins Divide the Mussel Mixture Evenly, Top Each Ramekin With the Remainder of Parmesan Cheese, Approx 1 Tablespoon Each.

    8
    Done

    Bake in Pre-Heated Oven of 190 Degrees Celsius For About 6-8 Mins Until Browned and Bubbly.

    Sean Murphy

    Comfort food queen known for her hearty and soul-warming dishes that evoke nostalgia.

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