| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Italian, Seafood |
6 |
Servings |
INGREDIENTS
| 36 |
|
Mussels, scrubbed and debearded |
| 1/2 |
c |
Butter, melted |
| 4 |
|
Cloves Garlic, small and minced |
| 1/2 |
c |
Seasoned Breadcrumbs |
| 2 |
ts |
Dried oregano, crumbled |
| 2 |
tb |
Chopped fresh parsley, plus 2 T for garnish |
| 1 |
sm |
Onion, minced |
| 1/4 |
c |
Dry white wine |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
In a 4-5 quart saucepan, heat 2 inches of water to a boil. Add mussels,
cover and steam until shells open. Remove and open mussels, discarding top
shells. Loosen each mussel from shell, but put it back in bottom shell.
Reserve cooking juices.
Preheat oven to 375 degrees. Combine all remaining ingredients except
parsley for garnish, using enough reserved cooking juice to make a loose
paste.
Put crumb mixture on top of each mussel and place the shells on a baking
sheet. Bake 10 minutes and then broil to brown, about 3 minutes. Sprinkle
with parsley and serve at once. Serves 6 to 8.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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