Ingredients
Serves 6
Blend the butter and the seasoning together and let stand 1 hour. Scrub and beard the mussels. Place them in a heavy skillet or pot with onion and enough white wine to cover the bottom of the pot well. Cover and steam over a medium flame until the mussels open. When cool enough to handle, remove one half shell from each mussel. Spoon butter mixture on mussels and sprinkle with crumbs. Bake at 425°F. just long enough to heat through. Serve on hot plates.
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Reviews (3)
Back to TopAt first, it would be better to carefully wash the mussels, passing them multiple times under running water to remove any dirt and impurities. Before serving, cover with a squirt of lemon juice if you like. http://www.academiabarilla.com/italian-recipes/campania/mussels-gratin.aspx
Mario_Grazia_Chef
Italy
7/12/2011
excellent recipe! i skipped the onion alltogether which was just fine. slightly simplified the recipie by melting the butter, garlic, shallots, and white wine, added 1 cup chicken stock to increase the liquid (delicious). i also added a little herbes de provence. added the mussels, let them cook for 4-5 minutes. rather than bread crumbs, i used a baguette cut into strips or cubes, baked them in a low oven till hard then tossed them in with the mussels before serving. as good as any mussels i've had in france!
nancy
Silicon Valley
1/18/2002
! made this for a dinner party delicious was a big hit
Anonymous
Sonoma Ca
8/4/2001
