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Soups and Starters Recipes -
Baked Mussels
with Parmesan and Garlic Recipe
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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.
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