Grilled Mussels and Cheesy Grilled Country Bread
- 1 loaf crusty country bread, preferably seeded or herbed
- 1 -1/2 ounce Gruyere cheese
- 2 pounds cleaned muscles
- 2 medium shallots, sliced
- 2 teaspoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup unsalted chicken broth (optional)
- 2 slices cooked bacon, crumbled (optional)
- 1/4 cup chopped flat leaf parsley
- freshly ground black pepper
- Preheat grill to medium high.
- Cut country loaf into slices.
- Place on grill to toast one side.
- Meanwhile, cover bottom of a large straight sided and heat proof skillet with foil to protect from soot.
- Place pan on the grill and add all ingredients, except butter, parsley, bacon and black pepper, stirring to mix.
- Remove bread slices to a cookie sheet, toasted side up and grate some gruyere cheese over the slices.
- Return bread slices to the grill to toast the other side and melt the cheese.
- While bread slices are toasting, tint skillet loosely with foil and cover the grill, until bread slices are toasted (about 1 minute depending on grill heat.
- Be sure to check so bread doesn't burn).
- Open grill and remove bread slices to cookie sheet and set aside.
- Close grill and allow muscles to continue cooking about another 3 minutes.
- Remove the foil and if some have not opened, give the pot a stir and cook another 1-2 minutes.
- Remove skillet from grill and remove and discard any muscles that have not opened.
- Scoop remaining mussels into a large serving bowl.
- Return skillet with liquid to the grill, and let simmer 1-2 minutes to combine flavors.
- Remove from heat, swirl in butter, and pour liquid over muscles in bowl.
- Sprinkle with black pepper, crumbled bacon (if using) and parsley.
- Serve with toasted country bread.
crusty country bread, gruyere cheese, muscles, shallots, unsalted butter, white wine, chicken broth, bacon, flat leaf parsley, freshly ground black pepper
Taken from www.foodnetwork.com/recipes/grilled-mussels-and-cheesy-grilled-country-bread-recipe.html (may not work)