Stuffed Mussels

Mussels are found in huge colonies around the coast of Ireland. This is an easy appetizer to prepare. Make sure to scrub the mussels well and discard any that aren't shut tightly before cooking.

3 pounds fresh, live mussels, well scrubbed

2 cups soft, fresh bread crumbs

1/4 cup softened butter or olive oil

1/4 cup grated parmesan

3 garlic cloves, minced

1/2 cup chopped parsley

Salt and pepper

Preheat oven to 450 degrees. Put mussels in a large soup pot and add about 2 inches of water. Bring to a boil over high heat, cover and boil for 3 to 4 minutes, until the mussels open.

Drain and cool, discarding any unopened mussels. Pull off and discard the upper shell, and arrange the mussels on the half shell on a large, rimmed baking sheet. Stir together the remaining ingredients, and top each mussel with a spoonful of this mixture. Bake for 5 to 7 minutes until the topping is bubbly and crisp. Eat hot.

From "Real Irish Food" by David Bowers.  This recipe was also published in The Gadsden Times.

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