Baked Stuffed Mussels by Kathleen Morrison

Tweet

SERVINGS

4 servings scale / convert

INGREDIENTS

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

Dip
1-1/2 cups sour cream
2 cloves garlic, crushed
1 lime, grated zest of
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.

CHEF COMMENTS

No comments are available.

TAGS

appetizers, seafoodappetizers add tags