Newton Park Superspar

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Newton Park
Port Elizabeth
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RANDOM RECIPE

Cheesy Crumbed Mussel Starter
Starters
Submitted by: Newton Park Superspar

Ingredients

Serves 6
1kg fresh or 500g frozen black mussels on the half shell
Ina Paarman's Seasoned Sea salt or Lemon & Black Pepper seasoning
1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
4 cloves of crushed garlic
2-3T (30-45 ml) olive oil
1 cup (250 ml) fresh white breadcrumbs
finely snipped chives or chopped parsley to garnish

Method

If using fresh mussels, steam them open in their own jucies in a large saucepan with
a tight fitting lid. Shake the pan over high heat for 5 minutes. Discard any uponened
mussels. Remove the top shell-half. No need to steam if using frozen mussels - just
thaw. Snip a small hole in the top corner of the Cheese Sauce doypack and squeeze
generously over each mussel. Place in a single layer in an oven pan.
Sauté the garlic in the oil for a few seconds and then add the crumbs to the pan,
season and toss until lightly coated and just beginning to turn golden. Cover the
mussels with the crumbs.* Flash the mussels under a ot grill for a few minutes or
warm them on the braai. Garnish with chives or parsley.
Bake at 250ºC for 20 minutes until crumbs are golden brown. Garnish with herbs.