Mussels with potato and garlic crumbs

Name: Mussels with potato and garlic crumbs
Yield: 4 servings
Cuisine: Egg Free
Ingredients: fresh chillies 573; 500.00 g mussels frozen in half shells; 200.00 ml wine white; 30.00 ml butter; salt and freshly ground black pepper; 15.00 ml olive oil; 30.00 ml butter; 2.00 potatoes peeled, cubed; 200.00 g breadcrumbs fresh; 3.00 garlic cloves, crushed; 30.00 ml fresh Italian parsley chopped

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (11)

	fresh chillies — 573
500.00 g	mussels — frozen in half shells
200.00 ml	wine — white
30.00 ml	butter
	salt and freshly ground black pepper

GARLIC CRUMB TOPPING

15.00 ml	olive oil
30.00 ml	butter
2.00	potatoes — peeled, cubed
200.00 g	breadcrumbs — fresh
3.00	garlic — cloves, crushed
30.00 ml	fresh Italian parsley — chopped

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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.