Mussel Gratin

2kg mussels
2 glasses white wine
1 shallot, chopped
100ml whipping cream (30% fat content)
Pinch of powdered saffron
2 tbsp butter
1 tbsp breadcrumbs

Preheat the oven to 180ºC
Put the mussels in a large saucepan with the wine and shallot. Cook until the mussels are open, then drain them, keeping the liquid. Remove half of the shells from the mussels, and place shell-side down in a gratin dish.
Strain the liquid then put it back in the saucepan with the cream and saffron. Cook rapidly until the liquid is reduced by half.
Add the butter, pour the sauce over the mussels, sprinkle with the breadcrumbs, and bake in the oven for about 5 minutes.

Enjoy this recipe with one of South Africa’s best wines, go to

Recipe taken from Lunch in Provence by Rachel McKenna & Jean-Andre Charial, Published by Wild Dog Press, R360

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