Herb-Topped Mussels on the Half Shell |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Most mussels are now farm-raised, so they don't require cleaning and debearding. This dish also works with clams. Ingredients:
24 medium mussels, scrubbed and debearded |
cooking spray |
1/4 cup chopped leek |
2 garlic cloves, minced |
1/4 cup clam juice |
3 tablespoons half-and-half |
1/2 teaspoon grated lemon rind |
1 teaspoon fresh lemon juice |
1 (1 1/2-ounce) slice white bread |
1 tablespoon chopped fresh flat-leaf parsley |
2 teaspoons chopped fresh thyme |
1 teaspoon chopped fresh oregano |
2 teaspoons olive oil |
1/4 teaspoon freshly ground black pepper |
2 bacon slices, cooked and crumbled |
Directions:
1. Preheat oven to 500°.
2. Arrange mussels in a single layer in a 13 x 9-inch baking dish. Bake at 500° for 8 minutes or until shells open; discard any unopened shells. Remove mussels and cooking liquid from dish. Strain cooking liquid through a sieve over a bowl; discard solids. Remove meat from mussels. Reserve 24 shell halves. Discard remaining shells. Arrange reserved mussel shells on a jelly roll pan; place 1 mussel in each shell.
3. Heat a small saucepan coated with cooking spray over medium heat. Add leek; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring frequently. Stir in cooking liquid, clam juice, and half-and-half; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Stir in rind and juice.
4. Preheat broiler.
5. Place bread in a food processor, and process until fine crumbs measure 3/4 cup. Combine the breadcrumbs, parsley, thyme, oregano, oil, pepper, and bacon. Spoon 1/2 teaspoon sauce over each mussel. Lightly pack 2 teaspoons breadcrumb mixture into each shell. Broil 1 1/2 minutes or until golden.
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