Mussels Au Gratin
Ingredients
  • 4tablespoons Cabot Unsalted Butter
  • ¼cup Panko breadcrumbsJapanese
  • 1½teaspoons canola oil
  • 1pound Musselsscrubbed, beards removed, patted dry
  • 1tablespoon minced shallot
  • 1½teaspoons minced garlic
  • 1tablespoon chopped fresh parsleydivided
  • 1tablespoon chopped fresh tarragondivided
  • ½cup heavy cream
  • ¼cup Dry white wine
  • 3tablespoons grated Parmesan cheesedivided
  • 1ounce Cabot Private Stock Cheddar or Cabot New York Vintage Cheddargrated (about ¼ cup)
Instructions
  1. PREHEAT oven to 475°F.
  2. MELT butter, in medium skillet. Pour 2 tablespoons of melted butter into small bowl; add breadcrumbs, tossing to combine. Set aside.
  3. ADD oil to butter remaining in skillet and increase heat to high.
  4. ADD mussels, shallot and garlic and sauté until mussels begin to open.
  5. ADD half of parsley and tarragon and sauté for an additional 1 to 2 minutes.
  6. ADD cream, wine and 2 tablespoons of Parmesan cheese; cook until liquid is reduced by half.
  7. TRANSFER mussels to oven-proof baking dish; sprinkle top with reserved breadcrumbs and cheddar. Bake for 3 to 4 minutes or until browned. Remove from oven and sprinkle with remaining Parmesan and herbs.