Mussels in a Bay- and Saffron-flavoured Gratinée with Goat’s Cheese

Name: Mussels in a Bay- and Saffron-flavoured Gratinée with Goat’s Cheese
Yield: Serves 6
Ingredients: 2.5-2.75 kg/5-6 lb mussels; 600 ml/1 pint milk; 150 ml/¼ pint white wine; good pinch saffron strands; 4-5 bay leaves; 50 g/2 oz butter; 2 cloves garlic; 75 g/3 oz Cheddar cheese, grated; 2 heaped tablespoons plain flour; cayenne pepper; 75 g/3 oz goat’s cheese, crumbled; salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

I love the sweetness and fleshy plumpness of mussels. This is a wonderful dish, best served with a crisp green vegetable such as broccoli and a bowl of buttered noodles or new potatoes.

Ingredients

2.5-2.75 kg/5-6 lb mussels
150 ml/¼

Fish course
Pescatarian

Method

Wash the mussels and scrub them thoroughly, discarding any open ones that do not close when tapped on a work surface. Put them into a very large saucepan with the wine. Cover the pan and put over a high heat. Shake the pan around for 2-4 minutes, just until the mussels have opened, then remove the lid and leave the pan on one side.

Put the milk, bay leaves and saffron into a saucepan an