Sizzled Mussels with Garlic and Parsley a la Vaudeville
- 1 baguette
- 5 tablespoons butter
- 2 teaspoons shallots, finely minced
- 3 teaspoons garlic, finely minced
- 2/3 cup fresh, not-too-fine bread crumbs
- 6 tablespoons parsley, finely minced
- Salt and pepper
- 3 dozen small to medium-sized mussels
- 1 bottle dry white wine
- Slice the baguette into thin slices and let them dry out thoroughly for a few days, then grind them in a food processor.
- Melt the butter in saute pan and add the shallots and garlic.
- Cook them for 2 minutes, or until softened.
- Turn off the heat and add 2/3 cup fresh, not-too-fine bread crumbs, and the parsley and blend well.
- Season with salt and pepper.
- Scrub and debeard the mussels.
- Put them in a large pot.
- Add enough wine to cover half the mussels.
- Cover the pot and turn up heat to high.
- When the wine starts to boil, shake the pan back and forth over the heat, just until mussels open.
- Remove cooked mussels to a large roasting pan and remove top shells.
- Loosen the mussel from remaining shell.
- Top the mussels with bread crumb mixture.
- Place them under the broiler and broil them for 1 minute, or until mussels start to sizzle and brown.
baguette, butter, shallots, garlic, bread crumbs, parsley, salt, mussels, white wine
Taken from www.foodnetwork.com/recipes/sizzled-mussels-with-garlic-and-parsley-a-la-vaudeville-recipe.html (may not work)