alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Mussels Au Gratin

    Share

    Mussels Au Gratin

    These mussels are a great way to start a meal. Mussels are also a surprisingly good source of vitamin C.

    Advertisement

    2 thick slices of whole grain bread, dried out overnight or well toasted
    1 garlic clove, minced
    Freshly ground black pepper, to taste
    1 Tbsp (15 mL) finely grated Parmesan cheese
    2 Roma tomatoes, seeded and finely diced
    1 tsp (5 mL) capers, drained, rinsed, and chopped
    2 Tbsp (30 mL) finely chopped fresh parsley
    1/2 tsp (2 mL) finely grated lemon zest
    1 tsp (5 mL) extra-virgin olive oil
    1/3 cup (80 mL) white wine
    2 lbs (1 kg) mussels (about 30 mussels), scrubbed and debearded
    1 lemon, cut into wedges

    In food processor, pulse whole grain bread, garlic, and pepper until coarse crumbs form. Stir in cheese and set aside.

    In bowl, stir together tomatoes, capers, parsley, lemon zest, and oil until well combined. Set aside.

    In large pot, bring white wine to a boil over high heat. Add mussels, cover, and steam, shaking pot occasionally, until mussels open, about 5 minutes. Remove from heat and discard any mussels that have not opened. When cool enough to handle, remove and discard top half of each mussel shell. Discard wine and mussel broth, or freeze to add to soups or sauces. Arrange remaining half shells containing mussel on baking sheet or in large ovenproof serving dish in single layer.

    Preheat broiler.

    Top mussels with tomato mixture then sprinkle with bread crumb mixture. Broil mussels, watching closely, until bread crumbs are golden, about 2 to 3 minutes. Serve warm or at room temperature with lemon wedges alongside for diners to add a squeeze of lemon juice, if desired.

    Serves 6.

    Each serving contains: 168 calories; 20 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 11 g carbohydrates (1 g sugars, 1 g fibre); 492 mg sodium

    source: "Shellfish", alive #364, February 2013

    Advertisement

    Mussels Au Gratin

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.