Gallery

Howard L. Puckett

Recipe Summary

Yield:
Makes 4 to 6 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add wine and mussels; cover and cook 3 to 5 minutes. Discard any unopened mussels, and reserve cooking liquid.

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  • Allow mussels to stand until cool enough to handle. Open mussels, and discard top shells. Detach meat, and return to bottom half.

  • Combine breadcrumbs and next 3 ingredients in a small bowl; mix well.

  • Pour 1/2 inch kosher salt into a large baking pan. Place mussels on top of salt in baking pan. Spoon 1/2 teaspoon of reserved cooking liquid over each mussel. Top with heaping teaspoon of breadcrumb mixture.

  • Broil 5 1/2 inches from heat 3 minutes or until breadcrumbs are lightly browned. Serve immediately.

  • Pour: Martinelli Gewürztraminer, Russian River Valley ($20). A delicious wine with subtle hints of lychees and spice brings out this dish's rich, bold flavors.

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