- 1 kg mussels in shell
- 1 leek, white part only, washed and finely sliced
- 1 1/2 cups stale bread, roughly crumbed in a food processor
- 2 large cloves garlic, finely chopped
- Zest of 1 lemon
- 50g butter, melted plus extra butter to sauté
- 50ml extra virgin olive oil
- Salt and pepper to season
- 2 Tsp dry vermouth
- 100ml cream
Clean and beard mussels. In a large pot with a lid, add half a cup of water and bring to a boil, add mussels and shut lid to steam cook for 1 -2 minutes. Shake the pot a few times. When mussel shells open, this means that they are cooked. Discard any mussels with unopened shells. Remove top shell from mussels and run a knife under the mussel meat to loosen from bottom shell. Set aside the mussels in their half shell while you make the crumb. Tip: precooked vacuum packed mussels sold at supermarkets can also be used, just drain the mussels and remove the top shell.
Sauté leeks with butter until softened. Combine leeks, bread crumbs, garlic, lemon zest, melted butter and oil. Season to taste. Mix vermouth with cream. Spoon a teaspoon of the cream mixture onto each mussel, top with a tablespoon or two of the leek and garlic crumb. Place shells onto a grill tray and grill for a minute or until crumb is golden and crisp.
May our exquisite vintage wines, handcrafted from our family vineyard in Margaret River, established in 1978 enrich the celebration of your UMAMU - Inspired by Balance & Contentment