Mussels Au Gratin
Using two types of Cabot cheese, our mussels au gratin is the perfect dish topped with breadcrumbs & fresh herbs! Try now!
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Cooking tools:
- Oven
- Skillet
- Mixing bowl
- Baking dish
- Grater
- Measuring spoon
- Measuring cup
- Spoon
- Paper towel
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Colander
Ingredients
- 4 tablespoons Cabot Unsalted Butter
- ¼ cup panko (Japanese) breadcrumbs
- 1½ teaspoons canola oil
- 1 pound mussels, scrubbed, beards removed, patted dry
- 1 tablespoon minced shallot
- 1½ teaspoons minced garlic
- 1 tablespoon chopped fresh parsley, divided
- 1 tablespoon chopped fresh tarragon, divided
- ½ cup heavy cream
- ¼ cup dry white wine
- 3 tablespoons grated Parmesan cheese, divided
- 1 ounce Cabot Private Stock Cheddar or Cabot New York Vintage Cheddar, grated (about ¼ cup)
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