Mussels Rockefeller

Mussels Rockefeller

Serves 2 to 3
This recipe is brought to you by acclaimed chef, James Cornwall.

Rockefeller is traditionally a style of cooking oysters in the half shell with spinach, bread crumbs and butter sauce. He's adapted this method and given his own twist with greenshell mussels and chorizo.
1kg greenshell 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
1. Clean and remove beards from mussels.
2. Add olive oil to a pan at a medium heat. Add chorizo and lightly sauté.
3. Add butter, onion and garlic and cook until soft.
4. Increase the heat to high and add mussels.
5. Add white wine and cover with a lid to steam.
6. Mussels should take 4-8 minutes to open. Remove mussels as they open to avoid over-cooking.
7. Once all mussels are removed, add cream and reduce the sauce to thicken.
8. While the sauce is reducing, separate mussels from shells and discard half of the shells.
9. In a separate pan, sauté baby spinach for 30 seconds until wilted. Dry the spinach lightly on kitchen towel and place evenly into remaining shells.
10. Arrange mussels on the spinach, then spoon sauce and chorizo evenly over the top.
11. Sprinkle a good coating of Parmesan cheese and bread crumbs over each mussel.
12. Grill until bread crumbs are golden and the Parmesan has melted. Serve with crustry bread to mop up the juices.
Mussels Rockefeller