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Cowrie Cove

Oven-roasted Pumpkin Veloute and Mussel Gratin

Oven-roasted Pumpkin Veloute and Mussel Gratin

Ingredients:

150g pumpkin
3 mussels
1 piece star anise
Orange peel
Fried parsley for garnish
Water
Extra virgin olive oil

For the parsley butter:

90g soft butter
10g almond powder
12g chopped honey ham
2g chopped garlic
10g chopped shallots
10g chopped parsley
0.5g salt
Black pepper

Method:

1. Preheat the oven to 200 C. Put the pumpkin in a small roasting pan with the star anise and orange peel. Cover with foil and bake for about 1 hour, or until tender.
2. Peel the pumpkin. Then, put it into a food processor with water and blend until its texture becomes creamy. Season the mixture with salt.
3. For the butter, put all the ingredients in a bowl and mix well. Then chill for an hour.
4. Place a piece of butter on each mussel. Put the mussels in the oven for a few minutes.
5. Pour the pumpkin puree on a plate. Shell the mussels. Garnish the mussels with fried parsley and serve.
 

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Phone

(63 32) 231 8224

Location

Beach Cove

Operating Hours

6pm - 10pm

Dress Code

Smart Casual

Smoking Policy

Cowrie Cove accommodates both smoking and non-smoking guests.