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.

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 mins until browned and bubbly.

Ingredients

mussels, leeks, garlic cloves, liquid garlic, french mustard, white wine, vegetable bouillon granules, cream, parmesan cheese