Yield: 6 servings
Measure | Ingredient |
---|---|
60 \N | Mussels |
600 grams | Breadcrumbs |
100 grams | Garlic |
75 grams | Parsley |
200 millilitres | Olive oil |
100 grams | Butter |
\N \N | Salt and pepper |
1 \N | Glass white wine |
50 grams | Chopped onion |
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Saute onion, add fresh mussels, add wine, put lid on pot. Boil for 5 mins or till the mussels open up. If raw mussels are used open with a knife. Mix breadcrumbs, garlic, parsley, olive oil and butter. Leave the mussels in the shell. Top with mixture on each shell. Top with a small spread of butter over every mussel. Bake shells in a 180 C oven till golden brown. Source: Given to share with the express permission of Chef de Cuisine