Gratinéed Mussels
Gratinéed seafood has been around the block and is popular the world over, but it’s time for an upgrade. Using Hellmann’s Real Mayonnaise creates a creamier, richer topping, enhancing the mouthfeel of the mussels and at the same time ensuring a nicely browned top that’s easy on the eye.
Ingredients per serving
Prepare the Mussels
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Mussels, fresh, debearded and washed 8.0 lbs
For the Topping
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Parsley, chopped 2.0 Tbsp
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Garlic, crushed 2.0 Tbsp
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Lemon zest 1.0 Tbsp
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Lemon juice, fresh 0.5 cup
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Black Pepper
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Red pepper flakes
Prepare the Dish
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Butter, melted 0.5 cup
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Salt
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Breadcrumbs, plain 0.75 cup
To Serve
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Chervil
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Lemons, cut into wedges
Preparation
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Prepare the Mussels
Precook the mussels in prepared Knorr Liquid Concentrated Vegetable Base. Once cool enough to handle, break off half of the shells so the mussels are on the half shell. -
For the Topping
For the topping: combine Hellmann’s Real Mayonnaise with the chopped parsley, garlic, lemon zest and lemon juice to taste, black pepper, and red chili. -
Prepare the Dish
Arrange about 20 mussels (per order) in a cast iron pan. Brush with melted butter, then add the rest of the lemon juice, salt and pepper in each shell. Top each mussel with the mayo mixture then sprinkle some breadcrumbs, place pan in a salamander and brown the mussels. -
To Serve
Top with chervil and serve with lemon wedges.
