Serves: Makes 40 individual Mussel Canapés
Heat a large pot of water until it reaches a rolling boil. Add enough salt to make the water taste of the sea. Add macaroni elbows and cook for 6 minutes or until tender. Drain water from pot and reserve pasta.
In a separate pot, heat cream. Add finely diced onion, celery and carrot. Cook for a further 4 minutes until the vegetables have imparted their flavour. Add cheese and reduce heat to a gentle simmer. Add cooked macaroni elbows, remove from heat and add the mussel meat. Allow the mix to cool.
Stuff the cooled mixture into additional mussels or serve the macaroni mix in reserved mussel shells. Sprinkle with parmesan and breadcrumbs and heat under a hot grill for 1-2 minutes before serving.
About the Chef
Jonny Schwass takes a no-nonsense approach to cooking which has made him a big hit in the world of cuisine, overseas and at home.
During his 20 years of working in the hospitality industry, Jonny has cooked in various different restaurants and hotels in Australia and New Zealand. He has also spent s...