Balmain Bug Thermidor

Ingredients - Serves 4

• Salt and pepper - To taste
• Parsley - 1 tablespoon, chopped
• Parmesan cheese - 1/2 cup, grated
• Dijon mustard - 1 tablespoon
• Heavy cream - 1 cup
• White wine - 1/2 cup
• Garlic - 2 cloves, minced
• Shallots - 2, finely chopped
• Butter - 4 tablespoons
• Balmain bugs - 8

Let's Get Started

1. Preheat your oven to 200°C (180°C fan-forced).
2. Cut the Balmain bugs in half lengthwise and remove the meat, keeping the shells intact. Chop the meat and set aside.
3. In a large skillet, melt the butter over medium heat. Add the shallots and garlic and cook until softened.
4. Add the white wine and bring to a simmer. Cook for 2-3 minutes, or until the wine has reduced by half.
5. Stir in the heavy cream and Dijon mustard. Bring the mixture to a simmer and cook for another 2-3 minutes, or until the sauce has thickened.
6. Add the chopped Balmain bug meat to the skillet and stir to combine. Cook for 2-3 minutes, or until the meat is cooked through. Season with salt and pepper to taste.
7. Spoon the bug and sauce mixture into the reserved shells. Sprinkle the grated Parmesan cheese over the top.
8. Place the filled shells on a baking tray and bake for 10-15 minutes, or until the cheese is golden and bubbly.
9. Garnish with chopped parsley before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 450
• Fat: 30g
• Carbs: 10g
• Protein: 35g
• Sodium: 500mg
• Sugar: 3g