Recipe information
Yield
Serves 6
Ingredients
1/2 pound butter
4 cloves garlic, finely chopped
6 shallots, finely chopped
1 teaspoon basil
6 tablespoons chopped parsley
Salt, pepper
48-60 mussels (according to size)
1 onion stuck with 2 cloves
White wine (about 1 cup)
Bread crumbs
Preparation
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.
