Soups and Starters Recipes -
Baked Mussels
with Parmesan and Garlic Recipe
Soups and Starters
Recipes
- Baked Mussels with
Parmesan and Garlic Recipe
Ingredients
Serve
4
1.75 kg/3 1/2 lb mussels, scrubbed
1 bouquet
garni
125 ml/4 fl
oz water
125 ml/4 fl
oz dry white wine
2
tablespoons finely chopped shallot
1 garlic
clove, crushed
2
tablespoons chopped parsley
75 g/3 oz
fresh breadcrumbs
3
tablespoons grated Parmesan cheese
25 g/1 oz
butter
salt and pepper
Method:
Put the mussels into a deep saucepan with the
bouquet garni and salt and pepper.
Add the water and
wine, cover and cook over a moderate heat, shaking
the pan occasionally, until the mussels open.
Discard any that do not open, then strain them and
reserve the cooking liquid.
Remove
and
discard the empty half of
each mussel shell and arrange the remaining shells close together, mussel side up, in a shallow ovenproof dish.
Sprinkle the mussels with the chopped shallot,
garlic, parsley, breadcrumbs and Parmesan.
Put the
reserved cooking liquid into a saucepan and bring to
the boil. Boil rapidly until reduced to half its
original volume.
Pour the reduced liquid around the
mussels and dot with butter. Bake in a preheated
oven, 180°C (350°F),
Gas Mark 4, for 15 minutes. Serve immediately.