Probably the best mussel bake recipe for this winter!

There’s nothing better than a meal that warms us up on a cold winter night. What do you fancy? Our pick is this Mussels Rockefeller recipe shared by Benjamin, founder of New Zealand products online store 178 Degrees.

A Rockefeller is a style of cooking oysters in the half shell with spinach, bread crumbs and butter sauce. Chef James, a friend of Benjamin who adopted such cooking method and gave his own twist with green shell mussels and chorizo! Nom Nom! It takes less than 30 minutes to prepare, you can cook it at home easily! Check out the recipe below.

Ingredients

1kg mussels (We recommend mussels from New Zealand, United Kingdom, Denmark and Sweden, or those that carry the MSC or ASC label.)
20mL olive oil
100g chorizo, finely diced (the alternative can be bacon or pancetta)
20g butter
50g onion, finely diced
30g garlic, finely chopped
200mL good quality white wine
100mL cream
200g baby spinach
Panko bread crumbs
Parmesan, finely grated

Method

Clean and remove beards from mussels.
Add olive oil to a pan at a medium heat.
Add chorizo and lightly sauté.
Add butter, onion and garlic and cook until soft.
Increase the heat to high and add mussels.
Add white wine and cover with a lid to steam.
Mussels should take 4-8 minutes to open.
Remove mussels as they open to avoid over-cooking.
Once all mussels are removed, add cream and reduce the sauce to thicken.
Separate mussels from shells and discard half of the shells.
Sauté baby spinach for 30 seconds until wilted.
Dry the spinach lightly on kitchen towel and place evenly into remaining shells.
Arrange mussels on the spinach, then spoon sauce and chorizo evenly over the top.
Sprinkle a good coating of Parmesan cheese and bread crumbs over each mussel.
Cook under grill until bread crumbs are golden and the Parmesan has melted.
Serve with wine for 2-4 people.