Mussels Au Gratin
• 4 Tbsp Cabot Unsalted Butter
• 1/4 cup Panko breadcrumbs Japanese
• 1 1/2 tsp Canola oil
• 1 pound Mussels, scrubbed, beards removed, patted dry
• 1 Tbsp Minced shallot
• 1 1/2 tsp Minced garlic
• 1 Tbsp Chopped fresh parsley, divided
• 1 Tbsp Chopped fresh tarragon, divided
• 1/2 cup Heavy cream
• 1/4 cup Dry white wine
• 3 Tbsp grated Parmesan cheese, divided
• 1 oz Cabot Private Stock Cheddar or Cabot New York Vintage Cheddar grated (about 1 cup)
Directions
- PREHEAT oven to 475°F.
- MELT butter, in medium skillet. Pour 2 Tbsp of melted butter into small bowl, add breadcrumbs, toss to combine. Set aside.
- ADD oil to butter remaining in skillet and increase heat to high.
- ADD mussels, shallot and garlic and sauté until mussels begin to open.
- ADD half of parsley and tarragon and sauté for an additional 1 to 2 minutes.
- ADD cream, wine and 2 Tbsp of Parmesan cheese| cook until liquid is reduced by half.
- 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.
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