Sizzled Mussels With Garlic And Parsley A La Vaudeville
| 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)
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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