Introduction
Gratins are a timeless comfort food, offering layers of creamy goodness and rich flavors. This mussels, shrimp, and blue cheese gratin takes the classic dish to new heights by incorporating the delicate flavors of seafood with the boldness of blue cheese. Whether you’re hosting a dinner party or looking for a delicious dish to treat yourself, this gratin is sure to impress. The combination of tender seafood, melted cheese, and a crunchy, golden topping creates an irresistible dish that is both luxurious and comforting. Let’s dive into the steps of making this mouthwatering gratin.
Ingredients
For this savory gratin, you’ll need:
Seafood:
1 pound mussels, cleaned and debearded
1/2 pound shrimp, peeled and deveined
For the Sauce:
1 cup heavy cream
1/2 cup white wine (dry, such as Sauvignon Blanc or Chardonnay)
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup grated blue cheese (such as Roquefort or Gorgonzola)
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
For the Topping:
1/2 cup breadcrumbs (preferably panko for a crispier texture)
1/4 cup melted butter
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Prepare the Seafood:
Begin by preparing the mussels and shrimp. For the mussels, discard any that don’t open when lightly tapped. For the shrimp, ensure they are fully peeled, deveined, and rinsed.
In a medium pot, bring about 1 inch of water to a simmer. Add the mussels and cover, allowing them to steam for 5-7 minutes until the shells open. Discard any mussels that remain closed.
Once steamed, remove the mussels from their shells and set them aside. Keep the mussel broth for later use if desired.
For the shrimp, lightly sauté them in a pan with a bit of butter over medium heat for about 2-3 minutes until just cooked through. Set aside.
Make the Creamy Blue Cheese Sauce:
In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Sprinkle the flour over the butter and garlic, stirring to create a roux. Cook for 2 minutes, stirring constantly.
Gradually pour in the white wine, stirring to combine. Then add the heavy cream, continuing to whisk until the mixture thickens, about 3-4 minutes.
Stir in the blue cheese and Parmesan cheese, seasoning with salt and pepper to taste. Continue cooking for another 2-3 minutes until the cheese has melted and the sauce is smooth.
the rest on next page
ADVERTISEMENT
