I used to hate mussels and anything to do with bivalves. But that fateful night at Sabio by the Sea changed everything all at once. I now love clams (Western style, in white wine and with garlic please) to the moon and back, and once in a while crave for mussels as well. Not tze char style though, but those with a clear broth or baked in cheese because these ingredients help to bring out the taste and smell of the sea from the seafood.
This recipe of mussels baked in cheese has a fanciful name – mussels rockefeller (mussels cooked in half shelves using a butter sauce). I’m sure the butter sauce and the topping can be used on oysters and scallops too, and be as nice as it tastes on mussels. Give it a try and see which option you prefer.
For now, let’s just go with mussels. Make sure to have a cup of white wine with you while you enjoy your meal.
Ingredients:
- Blue mussel: 500g
- Dry white wine: 1/2 cup
- Unsalted butter: 1 tbsp
- Garlic: 1, finely chopped
- Green onion: 2, finely chopped
- Proscuitto ham: 1, minced
- Ground fennel seed (optional): 1/4 tsp
- Heavy cream: 1/4 cup
- Spinach: 2 cups, roughly chopped
- Breadcrumb: 1/2 tbsp + extra
- Grated Parmesan cheese: 150g
- Lemon: 1/2
Method:
- Place mussels and white wine in a shallow tray or plate. Steam 5min till mussels start opening up. Remove mussels from shells and set aside. Reserve stock from mussels.
- Preheat oven at 200 degrees Celsius.
- Heat butter in a saucepan till bubbling. Add garlic, green onion, prosciutto & fennel seeds. Cook 3min till golden.
- Add 1/2 cup mussel stock and reduce broth by half. Add in heavy cream and bring to a boil.
- Add spinach and 1/2 tbsp breadcrumb. Cook 1min till thickened. Switch off heat.
- Place mussel shells on a baking tray. Arrange one mussel in each shell.
- Scoop cream mixture into shells. Sprinkle remaining breadcrumbs and Parmesan cheese on top.
- Bake 5min till bubbling and browned. Squeeze lemon onto mussels to serve.
Serving:
Approximately 30 to 35 mussels
