Summery stuffed mussels

Summery stuffed mussels
 
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by tonemid

 
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Ingredients

Ingredients
Method
 
  • 1 kg mussels, scrubbed and cleaned, and with bad ones thrown away
  • 60 ml dry white wine
  • 60 ml olive oil
  • 1 medium leek, chopped
  • 2 garlic cloves, finely minced
  • 20 g breadcrumbs
  • 30 g finely grated Parmesan
  • 20 g flatleaf parsley, finely chopped
  • Cayenne pepper, to taste
  • Salt and freshly ground pepper, to taste
Gently sweat the leek in the olive oil until almost soft. Add the garlic. Cook for a couple more minutes.

Mix together the (slightly cooled) leek preparation, breadcrumbs, Parmesan, parsley, Cayenne pepper, and salt and pepper.

Meanwhile, place the mussels in a pan together with the wine. Cook under a lid over a high heat until all the shells are almost completely open (3-5 minutes). (Reserve (freeze) the stock for future soups and sauces). Remove each mussel from their shell. Discard half the shells (the ones that have the muscle attachment), and keep the rest. Place one mussel in each shell, and sprinkle with the leek/breadcrumb/Parmesan mixture.

Place under a preheated grill for a couple of minutes, until golden.

Serve on their own with lemon wedges as an antipasto with crusty bread and possibly some rouille or aïoli, or as a more complete starter with crisp salad leaves, citrus marinated fennel, and rouille.

Summery stuffed mussels

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alt

This recipe was uploaded by tonemid

 
 
A fabulous and quite light antipesto

Method


Gently sweat the leek in the olive oil until almost soft. Add the garlic. Cook for a couple more minutes.

Mix together the (slightly cooled) leek preparation, breadcrumbs, Parmesan, parsley, Cayenne pepper, and salt and pepper.

Meanwhile, place the mussels in a pan together with the wine. Cook under a lid over a high heat until all the shells are almost completely open (3-5 minutes). (Reserve (freeze) the stock for future soups and sauces). Remove each mussel from their shell. Discard half the shells (the ones that have the muscle attachment), and keep the rest. Place one mussel in each shell, and sprinkle with the leek/breadcrumb/Parmesan mixture.

Place under a preheated grill for a couple of minutes, until golden.

Serve on their own with lemon wedges as an antipasto with crusty bread and possibly some rouille or aïoli, or as a more complete starter with crisp salad leaves, citrus marinated fennel, and rouille.
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