Monday, September 10, 2012
Mussels in garlic and herb bread crumbs
Do you like mussels?? We adore mussels.. summer is such a time to enjoy mussels. Especially Moule de Bouchots from Normandy. Moule de Bouchot is mussels grow on wooden poles. This type of mussel has yellow-orange fish inside. It is not as big as green mussels but very tasty. When in season, we get it at supermarkets like Super U at only Euro2 per kilo.
So when there is a good promotion of mussels, we have mussels for dinner. The easiest is to cook the mussels in a very hot pot,cover and shake it from times to times. Once all the mussels are opened, dish out and enjoy with vinaigrette and bread. Throw away any mussels that is not open.
To make a variation, I cooked this bread crumb mussels. A good 400gm per serving (as a main course)would be right. First cook the mussels as above (in a dry hot pot, cover and cook until opened). Remove the top shell of each mussels and discard.
Next, in a pan with medium heat melt some butter, add in garlic to brown, then add in bread crumbs. Once the bread crumbs are getting brown add in the mussels to coat. Add in chopped parsley and lemon zest just before serving.
This dish can be prepare in the oven too. Just mix butter, chopped garlic and bread crumbs together. Put a layer of half mussel shells on a baking tray. Sprinkle butter-garlic-breadcrumbs over each one then flash under a very hot grill until just golden.
Serve this is as appetizer or main with crusty bread.
Sharing this with THIS This week's cravings, Temp my tummy tuesday