Garlic Mussels Gratin

This heavenly starter, made with Bakers VitaSnack Wholewheat Crisps is a creamy, garlicky mussel morsel served in the shell! Mmmmmm more please....

Ingredients

• 200 ml Bakers VitaSnack Wholewheat Crisps
• 45 ml melted butter
• 125 ml freshly grated parmesan
• or pecorino cheese
• 65 ml finely chopped parsley
• 15 ml olive oil
• 45 ml finely chopped onion
• 10 – 15 ml finely chopped garlic
• 30 ml butter (extra)
• 45 ml cake flour
• 250 ml cream
• 180 ml dry white wine (about)
• salt and milled black pepper
• 24 large mussels in half-shells, blanched

Directions
Place the Bakers VitaSnack Wholewheat Crisps in a processor and process into coarse crumbs.
Transfer to a mixing bowl and add the melted butter, grated cheese and parsley. Stir to combine and set aside until required.
Heat the olive oil and add the onion and sauté until golden. Add the garlic and cook a few seconds then add the extra 30 ml butter. Add the cake flour and stir until the flour is incorporated. Gradually add the cream, whisking constantly until thickened. Now add sufficient wine to make a medium-thick sauce. Season to taste and simmer a further minute before removing from heat.
Arrange the mussels on a baking sheet and spoon the sauce over. Sprinkle with the crumb mixture and bake in the oven pre-heated to 210 ºC for a few minutes – just untilthe sauce bubbles and the topping is golden-crisp. Remove from oven and serve.

Makes 24.

PS: If you do not use alcohol, use prepared fish or chicken stock instead of the wine. And no, packaged grated parmesan won’t do. Rather use mature cheddar instead.
Even mozzarella would be better than those sandy grains of cheese!