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.