Mussel Gratin

Try this sophisticated yet simple gratin from Danny Boome, composed of creamy celeriac purée, smoky, paprika tinged mussels and a crunchy Parmesan crust
Mussel Gratin
  • Rating:
  • Serves: 6
  • Cook Time: 50 minutes
  • Prep Time: 50 minutes
  • Effort: easy

Ingredients

main

  • 3 tbsp extra virgin olive oil
  • 5 clove garlic, finely chopped
  • 1 onion, thinly sliced
  • small bunch of parsley, leaves finely chopped, stems retained
  • 2 kg mussels, cleaned
  • 175 ml dry white wine
  • 125 ml whipping cream
  • salt, and ground white pepper
  • 1 tbsp butter

For the celeriac purée:

  • 1 celeriac, peeled and cut into 3cm cubes
  • 125 ml milk
  • 4 clove garlic, peeled and smashed
  • 1 bay leaf
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • salt, and ground white pepper

For the topping:

  • 1 tbsp smoked paprika
  • 100 g parmesan, freshly grated
  • 50 g fresh white breadcrumbs

Tips and Suggestions


The mussels can be served simply in the reduced sauce, accompanied by chunks of crusty bread. The assembled gratin can be prepared a little in advance of serving; in this case heat for 5-10 minutes in a fairly hot oven (200°C/gas 6), rather than under the grill.

Method

1. Place the oil and garlic in a large casserole or heavy base saucepan and cook over medium heat, stirring occasionally, until the garlic is golden brown.

2. Add the onion and continue to cook, stirring occasionally, until the onion softens.

3. Add the parsley stems and the mussels, cover the pan with a lid, and turn the heat to high.

4. After one minute, add the wine, replace the lid, and cook the mussels over high heat, shaking the pan from time to time. After 5-8 minutes, the mussels should all be open and pulling away from the shells.

5. Strain the contents of the pan through a sieve and return the juices to the saucepan. Over high heat, reduce the liquid by half.

6. While the liquid is reducing, shell the mussels, discarding any that have failed to open. Set the shelled mussels aside.

7. Add the cream to the reduction and reduce again over high heat, stirring occasionally, until slightly thickened. Season to taste.

8. To prepare the celeriac purée, place the cubed celeriac, milk, garlic and bay leaf in a medium size saucepan. Add sufficient cold water to just cover the celeriac.

9. Bring to the boil over high heat, then simmer over medium-low heat until the celeriac is tender.

10. Discard the bay leaf and place the remaining ingredients in the bowl of a food processor. Season with lemon juice, olive oil, salt and pepper and process until smooth.

11. Spread the purée in the bottom of an ovenproof gratin dish.

12. Return the mussels to the sauce along with the tablespoon of butter and warm through gently before spooning on top of the purée. Sprinkle with the paprika.

13. In a small mixing bowl stir together the grated Parmesan and the breadcrumbs, then spread on top of the mussels.

14. Brown the crust under a hot grill, sprinkle with the chopped parsley and serve hot.

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