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Mussels Au Gratin with Pimento Sauce

This deliciously simple and hearty recipe is made using our Fresh Mussels and Pimento Sauce from our online shop.

Serving Suggestions

Perfect served with crusty bread and chunky potato wedges.


Serves 2 as a large starter


  • 600gms fresh mussel debearded
  • 30gms chopped shallots
  • 50ml white wine
  • 5gms chopped parsley
  • 1 pkt Hebridean Pimento sauce
  • 30gms fresh breadcrumbs
  • 20gms grated parmesan cheese
  • Hebridean sea salt to taste
  • Cracked black pepper to taste
  • 5gms chopped chives for garnish



Cook the mussels as for mariniere, i.e. cook with white wine, shallots and parsley over a hot heat with a lid on, once all the shells are fully open, remove from the heat and allow to cool for a while

Drain off the juices and reserve(this can be used as a base for a soup or sauce)

Take the mussels and break off one side of the shell keeping the mussel meat in the other half shell

Place them onto a flat tray and reserve (you can do this prior to needing them and keep in the fridge)

Heat the pimento sauce as per the instructions


To Serve

Take two oven proof shallow dishes and arrange the mussel shells in the dish as per the photo, season the mussels meats lightly

Spoon over the pimento sauce

Sprinkle with breadcrumbs and parmesan

Grill or bake in the oven until golden brown and crisp topping

Sprinkle with chives and serve immediately

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