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Baked Mussels With Herbs

world.food's picture
Ingredients
  Rock salt/Coarse salt To Taste
  Mussels 3 Pound, shucked, with the deeper half shell of each reserved
  Shallots 2 Tablespoon, finely chopped
  Parsley 2 Tablespoon, finely chopped
  Dried tarragon 1 Teaspoon, crumbled
  Garlic 1⁄2 Teaspoon, finely chopped
  Ground black pepper 1⁄2 Teaspoon
  Soft fresh bread crumbs 1 1⁄2 Cup (24 tbs), breadcrumbs made from homemade bread pulverized in a blender or finely shredded with a fork
  Butter 2 Tablespoon, cut into small bits
  Lemon 1 , cut lengthwise into quarters
Directions

GETTING READY
1) Preheat the oven to 350° F.
2) Fill a large shallow roasting pan or jelly-roll pan evenly with rock salt (or coarse salt) to a depth of 1/2 inch.
3) Under cold running water, scrub the reserved mussel shells thoroughly, then pat them dry.

MAKING
4) Line them in a single layer in the salt-lined pan.
5) In a bowl, mix the shallots, parsley, tarragon, garlic and pepper well. Put the bread crumbs and toss thoroughly together.
6) Scatter the top of the mussels evenly with the crumb-and-herb mixture, covering the mussels completely.
7) With bits of butter, dot each mussel and bake in the middle of the oven for 10 minutes.
8) Keep the pan under a preheated broiler (about 3 inches from the heat) for a minute to brown the crumbs lightly.

SERVING
9) Keep the mussels on a large heated platter, decorate with lemon and serve at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Oceanian
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Seafood
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
80 Minutes
Servings: 
4

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