Yields 4 Servings
occasions
Dinner, Christmasdairy ingredients
Butter, Milk, Cheese, CreamGrilled creamy mussels on sourdough
INGREDIENTS
DIRECTIONS
1
Pour boiling water over the kale, then refresh in ice cold water. Squeeze dry and set aside.
2
Heat the milk, add the single onion slice, parsley stalks, strain, set milk aside.
3
In a small saucepan, make a roux by heating butter and flour to make a paste, cook for 1 minute. Gradually add the warm milk into the roux, whisking vigorously, set aside.
4
Place a large heavy based pot on to a high heat, add onions, garlic, mussels, cider and a splash of cream. Cover and let the mussels steam until they are open (discard any that do not open).
5
Remove mussels from their shells, add to the white sauce and reheat. Lastly stir in the kale, scallions and herbs. Season and add a dash of lemon juice if required.
6
Set the grill to a high heat. Arrange sourdough slices on a grilling tray and spoon the hot mussel mixture onto each, sprinkle with grated cheese and place under a hot grill until bubbling and golden. Serve hot with a pinch of cayenne pepper to garnish.
