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Mix together the (slightly cooled) leek preparation, breadcrumbs, Parmesan, parsley, Cayenne pepper, and salt and pepper.
Meanwhile, place the mussels in a pan together with the wine. Cook under a lid over a high heat until all the shells are almost completely open (3-5 minutes). (Reserve (freeze) the stock for future soups and sauces). Remove each mussel from their shell. Discard half the shells (the ones that have the muscle attachment), and keep the rest. Place one mussel in each shell, and sprinkle with the leek/breadcrumb/Parmesan mixture.
Place under a preheated grill for a couple of minutes, until golden.
Serve on their own with lemon wedges as an antipasto with crusty bread and possibly some rouille or aïoli, or as a more complete starter with crisp salad leaves, citrus marinated fennel, and rouille.