• 800 grams fresh mussels, in their shells
  • Splash of dry white wine
  • 1 bay leaf
  • 85 grams butter
  • ½ cup fresh white or brown bread crumbs
  • 4 tbsp. chopped fresh flat leaf parsley
  • 2 tbsp. snipped fresh chives
  • 2 cloves garlic, finely chopped
  • Salt and pepper
  • Lemon wedges to serve
  1. Clean the mussels by scrubbing the shells and pulling out any beards that are attached to them.
  2. Discard any with broken shells and that refuse to close when tapped.
  3. Put the mussels in a strainer and rinse well under cold running water.
  4. Preheat the oven to 450°F.
  5. Put the mussels in a large pan and add a splash of wine and the bay leaf.
  6. Cook covered, over high heat for 5 minutes, shaking the pan occasionally, or until mussels are opened.
  7. Drain the mussels and discard any that remain closed.
  8. Shell the mussels, reserving one half of each shell. Arrange the mussels, in their half shells, in a large shallow, oven-proof serving dish.
  9. Melt the butter and pour into a small bowl.
  10. Add the bread crumbs, parsley, chives, garlic and salt and pepper to taste then mix well together.
  11. Let stand until the butter has set slightly. Using your fingers or 2 teaspoon, take a large pinch of the herbs and butter mixture and use to fill each mussel shell pressing it down.
  12. You can chill the filled mussels in the refrigerator at this point until ready to serve.
  13. To serve, bake the mussels in the oven for 10 minutes, or until hot.
  14. Serve immediately, garnish with parsley sprigs, and accompanied by lemon wedges for squeezing over them.
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Mussels with Herb & Garlic Butter Recipe, 7.0 out of 10 based on 1 rating

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