Baked
Mussels With Herbs
(Moules Le Zoute)
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What You Need:
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Rock salt or coarse salt
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2 dozen large mussels (about 3
pounds), shucked, with the deeper half shell of each reserved
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2 tablespoons finely chopped fresh
parsley
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1 teaspoon crumbled dried tarragon
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½ teaspoon finely chopped garlic
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½ teaspoon freshly ground black
pepper
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1½ cups soft fresh crumbs made from homemade-type
white bread, pulverized in a blender or finely shredded with a fork
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2 tablespoons butter, cut into
small bits
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1 lemon, cut lengthwise into
quarters
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How To Cook:
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Mussels-like clams or
oysters-must be purchased with tightly closed shells. If the shells of an
open mussel do not close when run quickly under cold water, the mussel
must not be used. If the shells do not open when cooked, they must be
discarded.
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1.
Preheat the oven to 350. Line a
large shallow roasting pan or
jelly-roll pan with rock salt
(or coarse salt) to a depth of ½ inch. Scrub the reserved mussel shells
thoroughly under cold running water, then pat them dry.
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2.
Arrange them in a single layer in the salt-lined pan and place a mussel
in each one. Combine the shallots, parsley, tarragon, garlic and pepper
in a bowl and mix well.
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3.
Then add the bread crumbs and toss thoroughly together. Sprinkle the top
of the mussels evenly with the crumb-and-herb mixture, masking the
mussels completely.
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4.
Then dot each mussel with a few of the butter bits and bake in the middle
of the oven for 10 minutes.
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5.
Place the pan under a preheated broiler
(about 3 inches from the heat) for a minute to brown the crumbs lightly.
Transfer the mussels from the pan to a large heated platter,
garnish with lemon and serve at once.
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NOTE:
The bed of salt is not indispensable to the success of this dish. You
may, if you like, bake the mussels in any shallow baking dish large
enough to hold the shells snugly in one layer.
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http://www.alleasyrecipes.com/recipes/1/7/Baked_Mussels_With_Herbs.asp
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