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:

  1. Put the mussels into a deep saucepan with the bouquet garni and salt and pepper.

  2. 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.

  3. 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.

  4. Sprinkle the mussels with the chopped shallot, garlic, parsley, breadcrumbs and Parmesan.

  5. Put the reserved cooking liquid into a saucepan and bring to the boil. Boil rapidly until reduced to half its original volume.

  6. 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.