Baked Mussels
Baked Mussels - Easy and Flavorful Taste of the Sea
Ingredients
- Ingredients
- 36 ozs mussels
- 1 shallot
- 2 garlic cloves
- 2 Tbsps olive oil
- 8 ozs dry white wine
- 1 carrot
- 4 ozs Celery root
- 2 scallions
- 3 Tbsps butter
- 1 Tbsp flour
- salt
- 1 splash lemon juice
- freshly ground peppers
- coarse Sea salt (for the salt bed)
- 2 slices day-old Toast
- 1 handful parsley
Preparation steps
Rinse mussels thoroughly and trim as needed. Peel shallot and garlic and finely dice both. Heat oil in a pot and saute shallot and garlic until soft. Add mussels, saute briefly, deglaze the pot with wine and simmer covered for 4-5 minutes until tender. Then pour through a sieve and reserve cooking liquids. Let mussels cool and then remove meat from the shells.
Peel carrot and celery and cut into very small cubes. Rinse scallions, trim and chop. Sauté together in a hot pan with 1 tablespoons butter for 1-2 minutes. Sprinkle with flour, sauté briefly and deglaze the pan with reserved cooking liquids. Simmer until light and creamy, remove from the heat, add mussel meat, mix and season with salt, lemon juice and pepper.
Place sea salt in a shallow ovenproof dish or pan and place mussel shells on top. Cover each shell with mussel meat and vegetables.
Preheat the oven broiler.
Cut crusts off of bread and finely crumble remaining bread. Rinse parsley, shake dry, pluck leaves from stem and chop finely. Sprinkle bread crumbs and parsley over mussels and cover with remaining butter in small pieces. Bake under the preheated oven broiler, watching carefully, for 1-2 minutes until golden brown. Serve immediately.
