Recipe by Chef Erin Henry
Makes 6 ramekins
- 6 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/3 cup coarse bread crumbs
- 1/4 cup grated Parmesan
- ¼ cup chopped fresh parsley
- 1 small yellow onion, chopped
- 2 cups chopped fresh spinach
- 2 Tbsp Matos Anisette
- 1 cup whipping cream
- Salt and pepper, to taste
- 2 cups mussel meat (from about 3 lbs. mussels, cooked)
- Juice from ½ to 1 full lemon (to taste)
- Crusty bread and lemon wedges for serving
Melt butter in a medium skillet, then add the garlic and sauté for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, then set aside. To the remaining garlic butter in the skillet, add the onion and spinach, then cook for 3 minutes until the spinach wilts. Add the anisette and cream and cook until the mixture is bubbly and thickened, about 5 minutes. Season to taste with salt and pepper and lemon juice, then stir in the mussels.
Finish off the bread crumbs by mixing in the chopped parsley and parmesan. Preheat your oven to 450F Arrange 6 x 8 oz ramekins on a baking sheet.
Assemble the gratins by spooning a heaping 1/2 cup of the mussel mixture into each ramekins. Divide the breadcrumbs between the ramekins and sprinkle overtop, then bake for 10 to 15 minutes until golden and crisp on top. Serve right away with lemon wedges and fresh crusty bread.