Mussels aïoli

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 17
Servings 6
Time

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
  • AÏOLI SAUCE
  • 80
    ml
    mayonnaise
  • 2
    large cloves garlic, crushed
  • 5
    ml
    fresh lemon juice
  • GARNISH
  • lemon slices
  • fronds of fresh dill
 

Method

 
1. AÏOLI: 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
 

Read more on: fish/seafood  |  grill
 

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