| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce12 |
4 |
servings |
INGREDIENTS
| 1 |
|
Recipe Mussels Mariniere – {Moules Mariniere}; see* Note |
| 3 |
tb |
Diced bacon |
| 2 |
tb |
Diced celery |
| 1 |
c |
Fresh bread crumbs |
| 1 |
tb |
Chopped chervil; more for garnish |
| 1 |
tb |
Grated Parmesan cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note: See the "Mussels Mariniere - {Moules Mariniere}" recipe which is
included in this collection.
Drain Mussels Mariniere, reserving the broth. When mussels are cool enough
to handle, remove meat from shells and reserve them separately. In a small
saute pan cook bacon until nearly crispy, add celery and cook for 3
minutes. In a mixing bowl combine bacon mixture with bread crumbs, chervil
and cheese. Chop up half of mussels and add them to the bowl. Moisten
mixture with reserved broth and season to taste with salt and pepper. On a
baking sheet return whole mussels to bottom shells. Top each with crumb
mixture, packing it firmly on top of mussels. Bake for 12 minutes or until
hot. Serve garnished with chopped chervil. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2163 broadcast 08-02-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-25-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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