| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooks, Home, Ideal |
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Fresh live mussels |
| 2 |
|
Shallots or 1 small onion |
| 200 |
|
Dry white wine |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig parsley |
| 125 |
g |
Butter |
| 1 |
T |
Chopped parsley, up to 2 |
| 2 |
|
Cloves garlic, crushed |
|
|
Freshly ground black pepper |
| 2 |
T |
Fresh white breadcrumbs to |
|
|
finish |
| 250 |
g |
Sea salt for presentation |
INSTRUCTIONS
Scrub the mussels as necessary and remove the beards. Wash them well
in several changes of cold water. Chop the onion and place it in a
good sized pan with the wine, bay leaf, thyme and parsley then bring
them to simmering point. Add the mussels, checking that they are
closed and discard any that are open. Cover the pan and simmer for 5
or 6 minutes or until the mussels are open. Strain and allow the
mussels to cool for a few moments. Remove the mussels from their
shells, discard any that have not opened. Peel off the rubbery ring
around the mussel and replace each mussel in a half shell. Arrange the
shells on a bed of sea salt in an oven-proof dish or 4 individual
dishes. Beat the butter until soft and creamy and thoroughly blend in
the parsley and garlic with a little black pepper. Place 1/2tsp on
each mussel, add a light sprinkling of breadcrumbs and place under a
hot grill for 2-3 minutes. Serve the mussels hot on the bed of sea
salt. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by
MM_Buster v2.0l.
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”