Balmain Bug Thermidor

Ingredients

Balmain bugs

4, halved lengthwise

Butter

2 tablespoons

Shallots

2, finely chopped

Garlic

2 cloves, minced

White wine

1/2 cup

Heavy cream

1 cup

Dijon mustard

1 tablespoon

Parmesan cheese

1/2 cup, grated

Salt

to taste

Pepper

to taste

Parsley

for garnish, chopped

Instructions

1. Preheat your oven to 200°C (180°C fan-forced).
2. Carefully cut the Balmain bugs in half lengthwise and remove the meat, keeping the shells intact. Chop the meat into bite-sized pieces and set aside.
3. In a large skillet, melt the butter over medium heat. Add the finely chopped shallots and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
4. Pour in the white wine and bring to a gentle simmer. Allow it to cook for 2-3 minutes, reducing the wine by half to concentrate the flavors.
5. Stir in the heavy cream and Dijon mustard, bringing the mixture to a simmer. Cook for another 2-3 minutes, or until the sauce thickens to your desired consistency.
6. Add the chopped Balmain bug meat to the skillet, stirring to coat in the sauce. Cook for an additional 2-3 minutes, or until the meat is cooked through. Season with salt and pepper to taste.
7. Spoon the delicious bug and sauce mixture back into the reserved shells. Generously sprinkle the grated Parmesan cheese over the top of each filled shell.
8. Arrange the filled shells on a baking tray and bake in the preheated oven for 10-15 minutes, or until the cheese is golden and bubbly.
9. Once baked, remove from the oven and garnish with freshly chopped parsley before serving.