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Saturday, August 12, 2006

Joan & Dave’s Stuffed Mussels


48 Large Mussels
White Wine
½ lb unsalted butter
10 Cloves Garlic Crushed
½ lb breadcrumbs
lemon wedges

What to DO

· De-beard & scrub the mussels. Throw away any mussels that remain open when tapped
· Steam open the mussels in a little wine wine and water. Drain & take off the top shell.
· Soften the butter a little with your hands, add the crushed garlic cloves and work the breadcrumbs into the garlic butter
· Put a knob of the stuffing on each mussel and place under a hot grill
· Serve very hot with lemon wedges and crusty French bread


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