Rockefeller is traditionally a style of cooking oysters in the half shell with spinach, bread crumbs and butter sauce. I've adopted this method and given my own twist with greenshell mussels and chorizo.
- 1kg mussels
- 20mL olive oil
- 100g chorizo, finely diced
- 20g butter
- 50g onion, finely diced
- 30g garlic, finely chopped
- 200mL good quality white wine
- 100mL cream
- 200g baby spinach
- Panko bread crumbs
- Parmesan, finely grated
- Clean and remove beards from mussels.
- Add olive oil to a pan at a medium heat.
- Add chorizo and lightly sauté.
- Add butter, onion and garlic and cook until soft.
- Increase the heat to high and add mussels.
- Add white wine and cover with a lid to steam.
- Mussels should take 4-8 minutes to open.
- Remove mussels as they open to avoid over-cooking.
- Once all mussels are removed, add cream and reduce the sauce to thicken.
- Separate mussels from shells and discard half of the shells.
- Sauté baby spinach for 30 seconds until wilted.
- Dry the spinach lightly on kitchen towel and place evenly into remaining shells.
- Arrange mussels on the spinach, then spoon sauce and chorizo evenly over the top.
- Sprinkle a good coating of Parmesan cheese and bread crumbs over each mussel.
- Cook under grill until bread crumbs are golden and the Parmesan has melted.
- Serve with wine for 2-4 people.