Creamy Mussel And Leek Appetiser - cooking recipe

Ingredients

800 g mussels, scrubbed and cleaned and beards removed
1 (350 g) leeks, roughly chopped, I sliced it then quartered each slice
2 garlic cloves, crushed
2 tablespoons liquid garlic, seasoning, I use Maggi brand
2 teaspoons creamy French mustard, I use Maille brand Fine Gourmet
6 tablespoons white wine
1 1/2 teaspoons vegetable bouillon granules
400 ml cream (light or full fat is fine)
6 tablespoons grated parmesan cheese, divided use

Preparation

Add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.
Drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.
Heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.
Add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.
Add 2 tablespoons of the grated Parmesan cheese, stir to melt cheese.
Add the mussels to leek mix, stir to combine.
In 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of Parmesan cheese, approx 1 tablespoon each.
Bake in pre-heated oven of 190 degrees Celsius for about 6-8 Min's until browned and bubbly.