Broiled Garlic Mussels (Moules Gratiees )
When we lived in France, I lived mussels. Since moving back to the states, good ones are hard to find, but this recipe comes close! For Zaar World Tour 8
- Ready In:
- 3 1⁄2 lbs fresh live mussels
- 1⁄2 cup dry white wine
- 4 tablespoons butter
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 6 tablespoons dried white breadcrumbs
- 2 tablespoons chopped herbs, parsley, thyme, oregano, basil, whatever you like, really
- 2 tablespoons fresh grated parmesan cheese
- salt & freshly ground black pepper
- Scrub the mussel under cold running water. Remove beards and discard any opened ones. Put in a pan with the wine, cover and steam for 5-8 minutes.
- Strain and reserve the cooking liquid. Discard any that aren't open. Remove the top half of each mussel shell and discard.
- Preheat the broiler.
- Melt the butter in a large skillet, saute shallots until soft, add the garlic and cook an additional 1-2 minutes. Add bread crumbs and saute until lightly browned, remove from heat and stir in the herbs. Moisten with some of the reserved liquid. Season to taste with salt and pepper.
- Sprinkle the crumb mixture over the mussels ( in their half shells) and arrange on baking sheet. Top with shredded Parmesan. Broil in batches, for 1-2 minutes until the topping is crisp and golden. Keep the first batch warm while you finish the rest.
- Garnish with basil leaves and serve.
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I loved the mussels...they are a bit time consuming...I used a little spoon to place the crumb mixture on the mussels other wise the crumbs seemed to hit the baking sheet...I really didn't taste the Parmesan cheese...so I would suggest increasing the amount of cheese...very tasty...thanks for posting it...=)Reply