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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.