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Stuffed Musselsfrom Vefa's Kitchen |
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Ingredients:
4 1/2 lb (2 kg) mussels 2 tablespoons finely chopped fresh parsley 4 garlic cloves, finely chopped 3/4 cup fresh bread crumbs 5 tablespoons grated kefalotiri or pecorino cheese 4 tablespoons olive oil salt and pepper lemon wedges, to garnish buttered toast, to serve
This and many other wonderful recipes may be found in Vefa's Kitchen
from Phaidon Press
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Scrub the mussels under cold running water and pull off the beards. Discard any with damaged shells or that do not shut immediately when sharply tapped. Bring 2 cups water to a boil in a pan. Add the mussels and simmer for 8 minutes. Drain and discard any mussels that remain shut. Preheat the broiler (grill). Combine the parsley, garlic, bread crumbs, cheese, and half the oil in a bowl and season with salt and pepper. Discard the empty half shells. Put 1 tablespoon of the cheese mixture into each half shell and put the shells, filled side up, in a flameproof dish. Broil (grill) for 7-8 minutes, or until the topping is lightly browned. Drizzle the remaining oil over them and garnish with lemon wedges. Serve hot straight from the dish, accompanied by buttered toast.
Serves 4
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