Baked Stuffed Mussels

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1-1/2 lb. mussels
2-1/2 cups chicken stock
1 cup fresh whole wheat breadcrumbs
Grated zest and juice of 1 lemon
Grated zest and juice of 1 lime
1 tbsp. snipped fresh chives
2 cloves garlic, crushed
1/2 red onion, finely chopped
2 tbsp. mayonnaise

Dip:
1-1/2 cup sour cream
2 cloves garlic, crushed
Grated zest of 1 lime
1 tbsp. chopped fresh dill

INSTRUCTIONS

Scrub the mussels under running water to remove the beards and barnacles. Discard any open mussels. Cook the mussels in the stock for 5 to 7 minutes. Drain the mussels, discarding the stock and any mussels that are closed. Break the empty half of the shell from each mussel and discard.

Mix together the crumbs, lemon and lime zest and juices, garlic, onion and mayonnaise. Spoon onto the cooked mussels and cook under a medium-hot broiler for 3 to 4 minutes. Meanwhile mix together the dip ingredients. Serve with the hot mussels.

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Tagged: appetizers, seafoodappetizers add tags

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