MOULES FARCIES GRATINEES - FRENCH MUSSELS W/GREEN GARLIC BUTTER
This French classic makes a lovely main dish meal -or- appetizer course! Serve the mussels with recipe #299317 and some French bread for mopping the juices. Great with a crisp, chilled white wine such as Muscadet, Sancerre, or Sauvignon Blanc. Makes 6 servings as an appetizer, or about 3 main dish servings. From Williams-Sonoma. Bon appetit!
Provided by BecR2400
Categories Mussels
Time 1h20m
Yield 3-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine 4 cups water with 3 tablespoons salt and stir to dissolve the salt. Add the mussels and let stand for about 1 hour to rid the mussels of any bits of sand, then drain well. Place the mussels in a clean bowl and refrigerate, uncovered, for up to 1 day.
- Preheat the oven to 375 degrees F (190 degrees C). Arrange the mussels in a single layer in a shallow baking pan, discarding any that do not close to the touch, and add the shallots and wine. Cover the pan with aluminum foil and bake just until the shells open, about 10 minutes. Remove the mussels from the oven and let cool in the pan. Remove the mussels from the wine, discarding any that failed to open, and discard the wine (or strain through a fine-mesh sieve and reserve for adding to a fish soup or stew). Increase the oven temperature to 400 degrees F (200 degrees C).
- Meanwhile, in a food processor, process the bread pieces until they form coarse crumbs. Measure out 1 cup and set aside; reserve the remainder for another use.
- Make the green garlic butter, if using. (see recipe #299317,optional).
- Working with one mussel at a time, pull off and discard the top shell and run a small, sharp knife around the mussel meat to free it from the bottom shell. Lay the mussels, still in their bottom shells, in a single layer in the baking pan. Spoon an equal amount of the green garlic butter (recipe #299317, optional) onto each mussel and sprinkle the crumbs generously on top.
- Return the mussels to the oven and bake until the tops are sizzling, the butter is melted and fragrant, and the crumbs are crisp, about 8-10 minutes.
- Transfer to a platter and serve at once, with the lemon wedges on the side.
- Good with a crisp, chilled white wine such as Muscadet or Sancerre!
- Note: Makes six servings as an appetizer, or about three main dish servings.
Nutrition Facts : Calories 714.2, Fat 11.4, SaturatedFat 2.2, Cholesterol 127.3, Sodium 1638.3, Carbohydrate 59.2, Fiber 1.5, Sugar 3.1, Protein 62.1
SUNNY'S GREEN GARLIC HERBED BUTTER
Steps:
- In a food processor, add the parsley, butter, Italian seasoning, garlic, lemon zest and juice, scallions, a nice pinch of salt and a few grinds of black pepper. Blend until smooth; taste and season with more salt if needed.
- Use on garlic bread, broiled oysters, baked fish, roast chicken, scrambled eggs, lamb, twirled with pasta--just use it, mmmkay?
FRENCH BREAD WITH GREEN ONION GARLIC BUTTER
Make and share this French Bread With Green Onion Garlic Butter recipe from Food.com.
Provided by Kerena
Categories Breads
Time 20m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl stir together butter, green onions and garlic powder. Spread 2 T butter mixture on cut sides of bread. Press cut sides of bread together; wrap in aluminum foil and seal. Place bread on a baking sheet.
- Bake until thoroughly heated, about 15 minutes. Cut into slices before serving. Serve with remaining butter mixture.
Nutrition Facts : Calories 491.6, Fat 32.1, SaturatedFat 19.8, Cholesterol 81.3, Sodium 658.6, Carbohydrate 43.1, Fiber 1.9, Sugar 2, Protein 9.3
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