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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Makes a great appetizer. Fast and easy to do. I like to serve them in a platter with a bed of lettuce on the platter, and the mussels on top. Ingredients:
1/2 zucchini (grated) |
1/2 carrot (grated) |
1/2 leek (grated) |
1 teaspoon ginger (grated, or lemon grind) |
3 -4 tablespoons white wine |
1 1/2 tablespoons butter |
1/2 teaspoon salt (or to taste) |
1/4 teaspoon chili pepper flakes (or to taste) |
1 kg mussels |
6 slices emmenthaler cheese |
Directions:
1. Grate zucchini, carrot and leek, and finely chop, place veggies in a skillet,with butter and let saute, add in ginger, and white wine season with salt and pepper flakes.
2. Have your mussels open, keeping one part of the shell. Carefully spread the sautéed veggies on top of mussels and 1/2 slice of the cheese.
3. Place in oven and broil till nice and golden.
4. Serve on a platter with a few leaves of lettuce on platter just for decoration.
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