A sophisticated seafood bake featuring tender mussels in a creamy, garlic-infused white wine sauce, topped with a crunchy parmesan and breadcrumb crust.
Preheat the oven to 220°C broiler setting.
Sauté leek in butter for 5 minutes and add garlic.
Add mussels and wine to the pan, cover, and steam for 5 minutes until opened.
Remove meat from half the shells and place back into the casserole dish.
Reduce the sauce, cream, and pan juices for 3 minutes until thickened.
Pour sauce over the mussels.
Sprinkle with the breadcrumb and parmesan mixture.
Bake for 8 minutes until the crust is golden brown.
Replace mussels with sliced mushrooms and fried smoked tofu.
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