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Wednesday, November 11, 2015

Stuffed Mussels with Parmesan and Dried Tomatoes

Course Hors D'oeuvres & Appetizers
Prep. Time 20 - 25 mins
Cooking Time 2 - 5 mins
Yields 8 servings

2 lb (1 Kg) fresh mussels, scrubbed
1/2 cup (125 ml) white wine
3 cups (750 ml) water
1/2 cup (125 ml) chopped dried tomatoes
1/2 cup (80 g) chopped onion
2/3 cup (52 g) chopped mushrooms
3 tbsp (45 ml) olive oil
5 oz (140 g) grated Canadian Parmesan cheese

Poach mussels in large saucepan of wine and water, until they open, 2 to 5 minutes. Drain and discard any unopened mussels. Remove mussels from shells, reserving half a shell per mussel. Finely chop mussels.

In bowl, combine chopped mussels, tomatoes, onion, mushrooms and olive oil. Season to taste with salt and pepper. Mix well. Stuff reserved shell halves with mussel mixture. Sprinkle with grated Canadian Parmesan cheese.

Grill under oven broiler for a few minutes and serve immediately with lime or lemon wedges.

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