Our Favorite Mussel Recipes
36 fresh mushrooms, at least 2 inches (5 centimeters) in diameter.
1 large clove garlic, chopped
6 tablespoons butter or margarine
1 medium-sized onion, finely chopped
1 1/2 cups (180 grams) fine dry bread crumbs
1 cup (250 grams) chopped, and drained fresh steamed mussel meats
3 tablespoons sherry
1/2 teaspoon finely crumbled oregano
Salt and pepper to taste
Wash mushrooms and pat dry on paper toweling. Remove stems andfinely chop half of them (use remainder another time in a stew or omelet).
Sauté the garlic in butter about 1 minute or until soft; toss in chopped stems and onion; sauté until golden. Remove from heat; add bread crumbs, mussels, sherry, and oregano. Mix well, taste, and add salt and pepper.
Salt mushroom caps inside, then spoon in stuffing. Butter backing pan and put mushrooms on it, stuffing side down. Preheat broiler and broil mushrooms about 4 inches (10 centimeters) below heat for about 2 minutes, or until hot and beginning to soften. With spatula carefully turn each over and broil until light golden brown. Serve piping hot.
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