July 01, 2017
Dinner, Main Dish, Shellfish,
Mussels, Australian, Budget-Friendly, Quick Meals, Summer, Winter, Oven Bake, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Wine more
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"I am posting this recipe for "You want a Recipe" game.
ImPat wanted to see a recipe using mussels and I have looking at this recipe from an old family cookbook for such a long time (always thinking of Pat) so I decided to post it for the game.
This cook book is around 40 years old so I do hope it works for anyone who tries it. It does look a little unusual.
NOTE: The recipe calls for 30 Mussels so I am not sure of the weight...but it is 30 Mussels."
*NOTE: I would make the herb butter first so it is ready to use straight away.
Pre Heat oven 190C (370F)*
Scrape beard, scrub and wash the mussels thoroughly and place in a large saucepan with the shallots, thyme, parsley and bay leaf.
Sprinkle over the salt and then add the wine and steam for about 5 minutes or until the mussel shell have opened.
Open mussels and discard THE LIDS ONLY.
Divide mussels in the remaining half shells into 4 ovenproof dishes, or one large dish.
Place a general portion of butter on each mussel & bake at 190C (370F) for approx; 3 minutes or until butter has melted.
MAKE A HERB BUTTER: By combining the butter, extra parsley, garlic and chives.
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