Mussels with potato and garlic crumbs

Recipe from: 4/28/1999 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • olive oil
  • 500
    g
    frozen mussels on the half shell, thawed
  • 200
    ml
    white wine
  • 30
    ml
    butter
  • salt and pepper
  • GARLIC CRUMB TOPPING
  • 15
    ml
    olive oil (use more if needed)
  • 30
    ml
    butter (use more if needed)
  • 2
    medium potatoes, peeled and cut into small cubes
  • 200
    g
    fresh breadcrumbs
  • 3
    garlic cloves, crushed
  • 30
    ml
    chopped Italian parsley
 

Method

 
TOPPING: Heat oil and butter in a saucepan, add potatoes and sauté until crisp. Add breadcrumbs, garlic and parsley, and sauté until crumbs are golden. Remove with a slotted spoon and drain on paper towels. Heat a little oil in saucepan, add mussels, wine, half the butter and seasoning and cook to heat mussels through. Add remaining butter and shake saucepan to coat mussels with butter. Spoon into soup bowls and top with crumb mixture.
 

Read more on: fish/seafood
 

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