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Ingredients
- 1 kg Fresh live mussels
- 2 x Shallots or possibly 1 small onion
- 200 ml Dry white wine
- 1 x Bay leaf
- 1 sprg parsley
- 125 gm Butter
- 1 Tbsp. Minced parsley, up to 2
- 2 x Cloves garlic, crushed
- Â Â Freshly grnd black pepper
- 2 Tbsp. Fresh white breadcrumbs to finish
- 250 gm Sea salt for presentation
Directions
- Scrub the mussels as necessary and remove the beards. Wash them well in several changes of cool water.
- Chop the onion and place it in a good sized pan with the wine, bay leaf, thyme and parsley then bring them to simmering point. Add in the mussels, checking which they are closed and throw away any which are open. Cover the pan and simmer for 5 or possibly 6 min or possibly till the mussels are open. Strain and allow the mussels to cold for a few moments.
- Remove the mussels from their shells, throw away any which have not opened.
- Peel off the rubbery ring around the mussel and replace each mussel in a half shell. Arrange the shells on a bed of sea salt in an oven-proof dish or possibly 4 individual dishes.
- Beat the butter till soft and creamy and thoroughly blend in the parsley and garlic with a little black pepper. Place 1/2tsp on each mussel, add in a light sprinkling of breadcrumbs and place under a warm grill for 2-3 min.
- Serve the mussels warm on the bed of sea salt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 604g | |
| Calories 1138 | |
| Calories from Fat 901 | 79% |
| Total Fat 102.52g | 128% |
| Saturated Fat 64.48g | 258% |
| Trans Fat 0.0g | |
| Cholesterol 269mg | 90% |
| Sodium 97730mg | 4072% |
| Potassium 356mg | 10% |
| Total Carbs 20.4g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.6g | 2% |
| Protein 3.86g | 6% |
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