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Cowrie Cove

Oven-roasted Pumpkin Veloute and Mussel Gratin

Oven-roasted Pumpkin Veloute and Mussel Gratin


150g pumpkin
3 mussels
1 piece star anise
Orange peel
Fried parsley for garnish
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


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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(63 32) 231 8224


Beach Cove

Operating Hours

6pm - 10pm

Dress Code

Smart Casual

Smoking Policy

Cowrie Cove accommodates both smoking and non-smoking guests.