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Deviled Mussels
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3
Reviews
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By:
Jimmy Smith
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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.
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INGREDIENTS
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8 pounds small mussels
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1 cup each water and dry
white wine
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1 cup unsalted butter
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1/2 cup each minced onion,
minced red bell pepper
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1/4 cup minced green onion
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2 tablespoons Dijon mustard
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Salt and cayenne pepper to taste
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1/2 cup fresh bread crumbs
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DIRECTIONS
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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.
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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.
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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.
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4:
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