Mussels antipasto

Mussels antipasto

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1kg mussels, scrubbed
60g fresh white breadcrumbs
2 large garlic cloves, chopped
2 tablespoons parsley, finely chopped
freshly ground black pepper
60ml olive oil
125ml dry white wine
or 125ml water

Method

  1. Boil wine or water in a large heavy saucepan, add mussels, cover and cook over very high heat for 5–6 minutes, shaking pan frequently, until mussel shells open. Discard any mussels that have not opened. Remove from heat.
  2. Detach and discard top shells, leaving each mussel in its lower shell. Arrange side by side in a large shallow gratin dish or in 4 individual gratin dishes. Mix together breadcrumbs, garlic, parsley and pepper and spoon over mussels. Sprinkle oil evenly over the top.
  3. Cook in a preheated very hot oven for 3–4 minutes or until crumbs are just tinged brown. Take care not to overcook and toughen mussels. Alternatively, you may brown the mussels for 1 minute under a preheated hot grill.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again