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CATEGORY CUISINE TAG YIELD
Taste4 1 Servings

INGREDIENTS

1 Baguette
5 T Butter
2 t Shallots, finely minced
3 t Garlic, finely minced
2/3 c Fresh, not too fine bread
crumbs
6 T Parsley, finely minced
Salt and pepper
3 Dozen small to mediumsized
mussels
1 Bottle dry white wine

INSTRUCTIONS

Slice the baguette into thin slices and let them dry out thoroughly
for a few days, then grind them in a food processor. Melt the butter
in saute pan and add the shallots and garlic. Cook them for 2  minutes,
or until softened. Turn off the heat and add 2/3 cup fresh,  not too
fine bread crumbs, and the parsley and blend well. Season  with salt
and pepper.  Scrub and debeard the mussels. Put them in a large pot.
Add enough  wine to cover half the mussels. Cover the pot and turn up
heat to  high. When the wine starts to boil, shake the pan back and
forth over  the heat, just until mussels open. Remove cooked mussels to
a large  roasting pan and remove top shells. Loosen the mussel from
remaining  shell.  Top the mussels with bread crumb mixture. Place them
under the  broiler and broil them for 1 minute, or until mussels start
to sizzle  and brown.  Yield: 6 appetizer servings  Converted by
MC_Buster.  Recipe by: TASTE SHOW #TS4860  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2382
Calories From Fat: 633
Total Fat: 71.4g
Cholesterol: 152.7mg
Sodium: 2822.1mg
Potassium: 1235.5mg
Carbohydrates: 260g
Fiber: 14.5g
Sugar: 7.4g
Protein: 42.4g


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