How to cook Bordeaux Style Mussels
- 8 dozen mussels, scrubbed and debearded
- 1/2 cup white wine
- 2 tablespoons butter
- 2 shallots, chopped
- 3 medium-sized tomatoes, peeled, seeded and chopped
- Salt and pepper, to taste
- 1 garlic clove, chopped
- 3 tablespoons chopped fresh parsley
- 1/2 cup fresh bread crumbs, soaked in milk and strained
- 1 teaspoon grated lemon peel
- Place the mussels and the wine in a large, nonreactive pot, cover, and let the mussels open over high heat.
- Strain the mussels, reserving the cooking liquid, and remove the empty half shells.
- In a small pan melt the butter, and in this saute the shallots over low heat; add the tomatoes, seasonings, garlic, parsley and the bread crumbs.
- Increase the heat slightly and stir the sauce until the tomatoes are soft, then add a little of the strained cooking liquid from the mussels, and the grated lemon peel.
- Put the mussels into a heavy enameled gratin dish, pour the sauce over them and simmer for 3 or 4 minutes, until the mussels are hot.
The Bordeaux Style Mussels recipe easy to cook and so good!
This recipe for Bordeaux Style Mussels serves/makes: 6 servings
The Bordeaux Style Mussels recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Mussels
Preparation Method: Poached/Simmered