Mussels on the Half Shell

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{"ops":[{"insert":"36 or so mussels"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1/4 cup whole wine or water"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 tbsp vegetable or olive oil "},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 tbsp lemon juice, preferably freshly squeezed"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"3 cloves garlic, minced"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 cup parsley, chopped"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 medium-size tomatoes, diced"},{"attributes":{"list":"bullet"},"insert":"\n"}]}


{"ops":[{"insert":"1. In a saucepan, bring water or wine to boil. Add mussels, cover and steam over high heat until open (5-8 minutes). Remove from heat, reserving 2 tablespoons of cooking liquid. Remove mussel meats from shells, reserving half the shells.\n\n2. In a bowl, combine reserved liquid, oil, lemon juice, garlic, parsley and tomatoes. Add mussels and stir gently. Cover and refrigerate for 3 hours.\n\n3. To serve, place a mussel in each half shell and cover with tomato mixture. Arrange on a platter and pass with drinks, or arrange on individual plates and serve as a first course.\n\n"},{"attributes":{"italic":true},"insert":"Makes 6 servings."},{"insert":"\n"}]}

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