Creamy Mussel And Leek Appetiser

1. 1

   Add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.

2. 2

   Drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.

3. 3

   Heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.

4. 4

   Add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.

5. 5

   Add 2 tablespoons of the grated Parmesan cheese, stir to melt cheese.

6. 6

   Add the mussels to leek mix, stir to combine.

7. 7

   In 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of Parmesan cheese, approx 1 tablespoon each.

8. 8

   Bake in pre-heated oven of 190 degrees Celsius for about 6-8 Min's until browned and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.