Mussel Gratin

Name: Mussel Gratin
Yield: Serves Four
Ingredients: 150 ml double cream; 2 kg mussels; 900 g shallots, ends trimmed; 1 fresh thyme sprig; 100 g ground almonds; 100 g Parmesan, grated; 50 g Panko breadcrumbs; 1 knob of salted butter; 1 tbsp chopped parsley; 1 handful sea vegetables, such as sea asters, sea beets, samphire, sea purslane; 200 ml dry white wine; 120 ml olive oil; sea salt & black pepper; 1 sprig of thyme; 1 garlic clove, peeled, finely sliced; 50 g salted butter; 200 g shallots, peeled, finely sliced

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Purée

900 g shallots, ends trimmed
120 ml olive oil
1

Starter
Pescatarian

Method

To make the purée

Preheat the oven to 180°C/350°F/gas mark 4. Lay 2 large sheets of foil on top of each other on a work surface. Place the shallots in the centre of the foil, pour over the olive oil, add the thyme and season well with salt and fres