member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to luv 2cook      

    Grilled Mussels

    Source of Recipe

    Unknown

    Recipe Introduction

    These are very rich, buttery and loaded with garlic.

    List of Ingredients

    3 pounds (about 60 mussels)

    2/3 cup dry white wine

    3 sticks (1-1/2 cups) unsalted butter, softened

    3 TB. minced garlic

    5 TB. minced fresh parsley

    2 TB. minced fresh chervil or 2 tsp. dried chervil

    1/2 tsp. salt

    1-1/4 tsp. freshly ground pepper

    2 cups bread crumbs (made from 6 slices firm-textured white bread)

    2 TB. freshly grated Romano cheese

    Recipe

    1. Scrub the mussels under cold water, trim off the beards. Place the mussels in a large pot, add the wine, cover and bring to a boil over moderately high heat. Steam until the shells open, about 5 minutes. Remove from the heat; discard any mussels that did not open.

    2. In a medium bowl, blend 2-1/2 sticks (1-1/4 cups) of the butter with 2 TB. of the garlic, 2 TB. of the parsley, the chervil, 1/4 tsp. of the salt and 1/4 tsp. of the pepper.

    3. In a small saucepan, melt the remaining 4 TB butter. In a medium bowl, combine the bread crumbs with the remaining 1 TB. garlic, 3TB. parsley, 1/4 tsp. salt and 1/2 tsp. pepper. Add the cheese and stir in the melted butter to moisten the crumbs.

    4. Preheat the broiler. Pull off half of each mussel shell. Spread about 1 tsp. of the garlic butter over each mussel and sprinkle evenly with the bread crumbs, pressing down gently so they adhere. Place the mussels on a baking sheet in a single layer and broil until the bread crumbs are golden brown, about 2 minutes. Serve hot.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |