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Mussels On The Half Shell

Healthycooking's picture
Ingredients
  Mussels 3 Pound
  White wine/Water 14 Cup (224 tbs)
  Vegetable oil 2 Tablespoon
  Lemon juice 2 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Fresh parsley 1⁄2 Cup (8 tbs), chopped
  Tomatoes 2 Medium, diced
Directions

Scrub mussels and discard any that do not close when tapped; cut off any hairy beards.
In large heavy saucepan, bring wine or water to boil.
Add mussels, cover and cook over medium-high heat for 5 to 7 minutes or until mussels open.
Discard any that do not open.
Remove from heat; reserve 2 tbsp/25 ml of cooking liquid.
When mussels are cool enough to handle, using small knife, separate mussels from shell and set aside; reserve half the shells.
In bowl, combine reserved cooking liquid, oil, lemon juice, garlic, parsley and tomatoes; add mussels and stir gently.
Cover and refrigerate for 3 hours.
To serve, place a mussel in each half shell; spoon tomato mixture over.
Arrange on a platter and pass with drinks, or arrange on individual plates and serve as first course.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Seafood

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