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