Tinned Mussels Rockefeller

INGREDIENTS:

2 tins of Little Tin Co Smokey Port Lincoln Mussels with Cape Jaffa Whisky.

1 tbsp crushed garlic.

1/4 cup shredded cheese (parmesan & cheddar).

2 tsp butter.

2 tsp breadcrumbs.

Hot sauce to taste.

Cajun seasoning to taste.

Lemon and crusty bread to serve.

METHOD:

1: Open each tin and pour contents into small pie tin or ramekin. 2:Using a spoon, dollop the garlic onto the mussels. 3: Add 1 tsp of butter to each serving and top with hot sauce, Cajun spices, cheese and breadcrumbs. 4: Transfer the baking dishes to an oven and cook for 5 minutes on 190 or until the topping is golden brown and bubbly.

TO SERVE:

Serve them warm as an appetizer or snack - along with crusty bread to soak up the juices.

Serves 2

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Port Lincoln Sardines Margherita

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Mediterranean Pita with Port Lincoln Sardines