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Lynds

Dairy Free Mussel's Rockefeller

Cashew Cream and some bacon and green onions take this appetizer up an notch!!


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I kept seeing posts of these beauties.... with oysters, mussels and scallops and I had some serious fear of missing out! The creamy goodness, baked to perfection.... I always had it in the back of my mind to try and make these dairy free.




So when I found mussels this big!!! I knew today was the day! These mussels were frozen raw on the half shell so to cook these up without water logging them, I sat them in a shallow water bath on a rack and gently steamed them until fully cooked.




I cut up one strip of bacon and sliced up some green onion ad sautéed until cooked and set aside. I really feel like the bacon adds to the rich flavour but you could leave it out if that is your preference... they would still be incredible. I mixed up 1/3 cup of cashew cream and some dairy free parmesan style shreds, a bit of pepper for additional flavour, play around with this... you could add so many different flavours!




I scooped a generous portion of the cashew and dairy free parm mix on each mussel and sprinkled with some bacon and green onions.





Top with some more dairy free parm shreds and place in the oven on broil, but at the lowest rack initially so you don't over cook these. The goal is to warm the topping and slightly brown the top. Mine took about 7-10 minutes in the oven and came out a perfect golden brown!




This was a win for me... it had all the creamy texture as the real thing and baked to perfection! It was a very fancy appetizer for a Saturday night and once we can have friends over again, I can't wait to share this with others!






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