Mary Ellen Bartley
A classic recipe for mussels is reinterpreted to create an elegantly irresistible appetizer.
Total Time: 14 min
- 24 baguette slices, 1/4-inch thick
- 1/4 cup Garlic and Parsley Butter
- 1/2 cup white wine
- 1/2 cup water
- 3 garlic cloves, minced
- 1 bay leaf
- 3 to 4 pounds mussels, cleaned and de-bearded (6 dozen)
- 1/4 cup shallots, minced
- 2-1/4 teaspoons olive oil
- 2 plum tomatoes, peeled, seeded, and chopped
- 1/2 teaspoon red wine vinegar
1. Preheat the oven to 400ºF.
2. Toast the baguette slices in the oven for 14 minutes, or until the outside edges are golden brown. Spread each baguette slice with approximately 1/2 teaspoon of the garlic butter. Reserve the toasts until needed.
3. Combine the wine, water, garlic, and bay leaf in a large pot and bring to a simmer. This should take about 2-3 minutes. Place the mussels in a single layer, cover and cook over high heat until the mussels are steamed open. Reserve the cooking liquid. Allow the mussels to cool.
4. Sauté the shallots in the olive oil for 3-4 minutes, or until translucent. Add the tomatoes and the reserved liquid, and cook for 3 minutes, or until the mixture reaches a simmer. Allow to cool completely.
5. Remove the mussels from their shells and, just before serving, toss them together with the vinegar and parsley. Season to taste with salt and pepper.
6. Place 3 mussels on each crostini. Garnish each crostini with 1 teaspoon of the tomato mixture.
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