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Mussels aïoli

Ingredients
1 kg black mussels in the shell
FILLING
250 ml fresh breadcrumbs
60 ml coating crumbs
125 g butter
4 spring onions, finely chopped
2 cloves garlic, peeled and very finely chopped
30 ml finely chopped fresh parsley
5 ml chopped fresh dill
20 ml dry white wine
AĻOLI SAUCE
80 ml mayonnaise
2 large cloves garlic, crushed
5 ml fresh lemon juice
GARNISH
lemon slices
fronds of fresh dill

Method:
1. AĻOLI: Whisk the mayonnaise, garlic and lemon juice to blend. 2. MUSSELS: Scrub the fresh mussels under cold water and remove the beard. Steam in a large saucepan for 5 minutes. Discard any that to not open. Break open and discard half the shell, cool mussels completely. If using frozen mussels, do not defrost. Arrange mussels on a baking sheet. 3. FILLING: Combine crumbs, coating, butter, spring onions, garlic, parsley, dill, wine, and seasoning and mix well. Spread 10 ml stuffing on each mussel. 4. Turn preheated 200 ºC oven to grill and wait until the grill becomes red hot. Place the tray of mussels under the grill until the breadcrumbs are golden and the butter melted. Arrange on heated serving platter and garnish with dill fronds and lemon and serve with aïoli sauce. Serves 4-6

Recipe From : Ideas February 01, 1996

Recipe from Ideas : February 01, 1996 See what Ideas has in store this month. Subscribe now and save!