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Spanish Stuffed Mussels Recipe
Ingredients
- 3 lb. Mussels (in shells)
- 3 fl. oz. Dry white wine
- 3 fl. oz. Olive oil
- 1 oz Breadcrumbs
- 3 tbl. Parsely (chopped)
- 1 tbl. Oregano (chopped)
- 2 Garlic cloves (crushed)
- 1 Lemon (quartered)
- 1 pinch Cayennee pepper
- Seasoning
Method
- Scrub mussels and remove and remove beards.
- Discard any mussels that remain open when tapped firmly.
- Put in a large saucepan with wine.
- Cover and boil for 4-5 minutes, shaking pan occasionally, until shells open.
- Strain and reserve liquid.
- Discard any shells that do not open.
- Discard top shells, leaving mussels on remaing shells.
- In a small bowl, stir together 3 tablespoons oil, the breadcrumbs, garlic, cayenne and salt and pepper.
- Moisten with a little of the reserved mussel cooking liquid, if mixture is dry.
- Preheat grill.
- Divide breadcrumb mixture between mussels on their shells.
- Place on a baking tray.
- Sprinkle with remaing olive oil and place under hot grill for 1-2 minutes until topping is crsip and golden.
- Squeeze over plenty of lemon juice and serve garnished with springs and lemon slices.
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