Mussels in a Cob with a Herb Crust
This Mussels in a Cob with a Herb Crust recipe is a brilliant way to serve up this favourite ingredient. The tasty topping melts when placed under the grill! Yum!
Ingredients
Mussels
- 50g butter
- 1 onion peeled and diced
- 2 cloves garlic peeled and chopped
- 2 bay leaves
- 100ml double cream
- 100ml white wine
- 2 kilo mussels, cleaned
- Salt and pepper
- 2 tbs chopped parsley
- Knob of butter
To serve:
- 1 large cob loaf hollowed out
For the crust:
- Breadcrumbs from the cob
- 1 large bunch of parsley
- 50g grated comte
- 50g grated parmesan
Method
Heat the grill to high heat.
In a large pan with a lid, pop the butter in. When foaming, add the onion, bay garlic and cream and cook for a minute. Then add the wine and bring to the boil, add the mussels, pop the lid on and cook for 2 to 3 minutes until all the mussels are open. Stir then season.
Drain the liquor into a clean pan, reduce by half. Pick most of the meat from the mussels and pop back into the sauce with 2 tbs chopped parsley, stir.
To make the crumb, blitz the crumbs, parsley, comte and parmesan .
To serve, spoon the mussels and sauce into the loaf. Top with crust and grill for a minute or 2.
Ingredients
Mussels
- 50g butter
- 1 onion peeled and diced
- 2 cloves garlic peeled and chopped
- 2 bay leaves
- 100ml double cream
- 100ml white wine
- 2 kilo mussels, cleaned
- Salt and pepper
- 2 tbs chopped parsley
- Knob of butter
To serve:
- 1 large cob loaf hollowed out
For the crust:
- Breadcrumbs from the cob
- 1 large bunch of parsley
- 50g grated comte
- 50g grated parmesan
Method
Heat the grill to high heat.
In a large pan with a lid, pop the butter in. When foaming, add the onion, bay garlic and cream and cook for a minute. Then add the wine and bring to the boil, add the mussels, pop the lid on and cook for 2 to 3 minutes until all the mussels are open. Stir then season.
Drain the liquor into a clean pan, reduce by half. Pick most of the meat from the mussels and pop back into the sauce with 2 tbs chopped parsley, stir.
To make the crumb, blitz the crumbs, parsley, comte and parmesan .
To serve, spoon the mussels and sauce into the loaf. Top with crust and grill for a minute or 2.
