| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Taste4 |
1 |
servings |
INGREDIENTS
| 1 |
|
Baguette |
| 5 |
tb |
Butter |
| 2 |
ts |
Shallots; finely minced |
| 3 |
ts |
Garlic; finely minced |
| 2/3 |
c |
Fresh; not too fine bread |
|
|
; crumbs |
| 6 |
tb |
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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