| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Kalamata olives; pitted |
| 1 |
c |
Fine dried bread crumbs |
| 1/4 |
c |
Olive oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 4 |
|
Dozen fresh mussels; cleaned and on the |
|
|
; half-shell |
| 1 |
tb |
Finely chopped fresh parsley leaves |
| 2 |
tb |
Finely minced shallots |
| 1/2 |
c |
Fresh lemon juice |
| 1/2 |
lb |
Cold butter; cut into tablespoon |
|
|
; size pieces |
INSTRUCTIONS
LEMON BUTTER SAUCE
Preheat oven to 450 degrees F.
In a food processor fitted with a metal blade, process the olives and bread
crumbs to make the olive crust. Process until fully incorporated. Remove
and turn into a mixing bowl. Stir in the oil and season with salt and
pepper. Place the mussels on a baking sheet. Season the mussels with salt
and pepper. Place a teaspoon of the crust on top of each mussel, pressing
the crust firmly into each mussel. Place in the oven and cook for 10 to 12
minutes, or until the crust is golden. Remove the mussels from the oven and
cool slightly before serving. To serve, place a dozen mussels on each
serving plate. Drizzle the Lemon Butter Sauce over each mussel. Garnish
with parsley.
Yield: 4 appetizer servings
LEMON BUTTER SAUCE:
In a medium saute pan, add shallots and lemon juice. Bring to a boil.
Reduce to a simmer and cook for 2 minutes. Whisk in the butter, one
tablespoon at a time, until all the butter is incorporated and the sauce
coats the back of a spoon. Strain.
Yield: 1 cup
Converted by MC_Buster.
Per serving: 2763 Calories (kcal); 301g Total Fat; (95% calories from fat);
2g Protein; 26g Carbohydrate; 497mg Cholesterol; 5645mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 60 Fat;
0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC36
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”