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Soups and Starters Recipes -
Grilled Mussels Recipe
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Soups and Starters
Recipes
- Grilled Mussels Recipe
Ingredients
Serve
4-6
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2 kg/4 lb mussels, scrubbed and debearded
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200 ml/7 fl oz white wine
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1/2 red pepper, cored, deseeded and chopped
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2 garlic cloves, crushed
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4 tablespoons finely chopped parsley
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425 g/14 oz can tomatoes, drained and chopped
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5
tablespoons fresh white breadcrumbs
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2 tablespoons olive oil
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1 tablespoon grated Parmesan cheese
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salt and pepper
Method:
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Put the cleaned mussels in a large saucepan, pour in
the wine and bring to the boil, covered with a
closely fitting lid.
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Reduce the heat and cook the
mussels for a few minutes, still covered, shaking
the pan occasionally, until the mussels open.
Discard any mussels that do not open.
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Remove the
open mussels from the pan and remove and discard the
top half of each shell. In a bowl, mix together the
chopped pepper, garlic, parsley, chopped tomatoes
and 4 tablespoons of the breadcrumbs.
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Stir in 1
tablespoon of the olive oil and then season to taste
with salt and pepper. Add a little of this mixture
to each of the mussels in their shells and place
them in an ovenproof dish.
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Sprinkle with grated
Parmesan, the remaining breadcrumbs and the
remaining olive oil and bake in a preheated oven,
230°C (450°F), Gas Mark 8, for 10 minutes.
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Briefly
place the mussels under a preheated hot grill for a
crisp finish. Serve immediately.
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