|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Deviled Mussels
|
|
by:
Jimmy Smith
|
|
|
|
Deviled Mussels Appetizer Recipe makes a great appetizer or main dish using mussles, white wine, butter, minced onion, minced red bell pepper, green onions, Dijon mustard, cayenne pepper and bread crumbs.
|
INGREDIENTS
|
|
8 pounds small mussels
|
|
1 cup each water and dry
white wine
|
|
1 cup unsalted butter
|
|
1/2 cup each minced onion,
minced red bell pepper
|
|
1/4 cup minced green onion
|
|
2 tablespoons Dijon mustard
|
|
Salt and cayenne pepper to taste
|
|
1/2 cup fresh bread crumbs
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Preheat oven to 400° F. Scrub mussels well, pull out beard, and put in a large pot with the water and wine. Cover tightly; steam over high heat until mussels just open. Remove
from heat. When mussels are cool enough to handle, remove from shells, reserving half the shells.
|
|
|
|
2:
In a medium skillet over moderate heat, melt 1/2 cup butter. Add onion, red and green pepper, celery, and green onion. Saute until vegetables are slightly softened, about 5
minutes. Stir in mustard. Add mussels,
salt, and cayenne. Remove from heat.
|
|
|
|
3:
Place one mussel and a little of the seasoned vegetable mixture in each mussel shell. Sprinkle with bread crumbs; dot with remaining
butter. Bake until bread crumbs are well browned, 5 to 8 minutes.
|
|
|
|
4:
|