Typical British weather today, wet and warm – need comfort food, but not too heavy – a delicious Mussel, Smoked Bacon and Spinach Gratin using Aldi frozen shelled mussels (defrosted), smoked bacon lardons, bagged spinach, a Creamy cheese sauce with a crispy Herby cheesy breadcrumb topping 😍 Perfect with a chunk of homemade bread and a glass of chilled white wine 😊
I got the recipe for ‘cooked’ it’s a Hugh Fearnley- Whittingstall Recipe which, of course I have fiddled with to suit what I have.
I start by making the breadcrumb topping and into my Thermomix bowl, I am chucking the crust of a loaf of bread, roughly torn up, a peeled clove of garlic, salt pepper and 50g of Cheddar, whizz at speed 6 for a few seconds
then I add half a pack of coriander that is looking a bit sad and whizz for a further couple of seconds till ‘breadcrumbs’ – empty this out into a bowl.
Then into the Thermomix bowl add 400ml milk, 40g plain flour, 40g butter, 100g cheddar, a teaspoon of English mustard powder, salt and pepper, cook for 7 minutes, speed 4, heat 90.
Whilst this is on, take a frying pan and fry the smoked bacon, and a small finely diced onion till browning, stir in the mussels, then set aside
in the same pan add the raw spinach and cook till wilted, drain, cool and finely chop.
To the sauce, add the mussel and fried bacon mix and chopped spinach, stir through.
Pop the mix into an ovenproof dish and top with the breadcrumbs – into a preheated oven at 180 to cook for 20-30 minutes till bubbling and golden.
Allow to cool slightly before serving with crusty bread 😍