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INGREDIENTS:
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4 pints mussels
1 large grated onion
1 1/5 pints fish stock or water
1 breakfast cup of fine soft breadcrumbs
1 shallot
1 clove garlic
1 oz parsley
2 oz butter
1 wine glass Stone's Original Ginger Wine
Salt
Kitchen foil
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Scrub the shells of the mussels well and place them in a saucepan with 1 oz of parsley. Finely
grate the onion and add to the saucepan together with 3/4 teaspoon salt and bring to the boil.
Simmer for 10 minutes until shells open.
Remove the mussels from the shells and remove the beards from the mussels. Place 1 half of each
shell on a well buttered oven dish and into each half shell remaining place 1 mussel. Mix together
breadcrumbs, a pinch of salt, finely grated shallot, finely chopped garlic, black pepper and
Stone's Original Ginger Wine.
Spoon a little mixture onto each mussel. Smooth and add a knob of butter to each. Cover with
buttered kitchen foil and bake in a moderate oven for 25 minutes.
Serve with warm French bread (garlic bread if desired).
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