Tuesday, February 23, 2010


1 lb fresh mussels, in their shells

splashof dry white wine

1 bay leaf

3/4 stick butter

generous 1/2 cup fresh bread crumbs

4 T chopped fresh flatleaf parsley, plus extra to garnish

2 T snipped fresh chives

2 garlic cloves, finely chopped

salt and pepper

lemon wedges, to serve

Clean mussels, pulling out any beards.

Discard any with broken shells and shells that are closed even when tapped.

Put mussels in a large pan and add a splash of wine and bay leaf.

Cook, covered, over high heat for 5 min. shaking the pan occasionally, or until shells are opened.

Drain mussels and discard any that remain closed.

Shell the mussels, reserving one half of each shell.

Arrange, in a large, shallow, ovenproof serving dish.

Melt butter and pour into the bread crumbs, parsley, chives, garlic and S&P to taste and mix well.

Fill each mussel shell w/ the breadcrumb mixture.

Bake the mussels for at least 10 minutes or until hot.

Serve hot with lemon wedges.

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