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Seafood - Shellfish
Mediterranean Mussels
Serves four to six as a first course.
24 Green or 48 Blue mussels
2 TBS Butter
2 TBS olive oil
1 tsp. minced garlic
1 1/2 - 2 cups dry white wine
1/3 cup breadcrumbs
1/4 cup fresh minced Italian parsley
1/2 tsp. chile flakes (optional)
juice of 1/2 lemon
salt and pepper to taste
Clean mussels well and set aside. Melt butter with olive oil, adding garlic. When garlic begins to sizzle, add mussels, wine, crumbs, parsley, chiles (optional) and lemon juice and stir together. Cover and steam until mussels are open.
Spoon mussels into a serving dish, leaving sauce behind. Taste and season sauce with salt and pepper and adjust as desired. Pour over mussels and serve with plenty of crusty bread. - Chef Mick Rosacci, TonyÕs www.TonysMarket.com
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