Yield: 2 portions
Olive oil – 3 Tbsp.
Black mussels, beards removed – 1 lb.
Garlic cloves, roasted, peeled – 12
Roma tomatoes, halved, oven dried – 4
Shallots, finely chopped – 3
Dry white wine – 1/4 cup
Lemon juice – 1 Tbsp.
Country bread – 2 slices
Butter – 2 oz.
Parsley, finely chopped – 1/2 cup
Croutons – 1/2 cup
- In saute pan, heat oil. Add mussels, garlic, tomatoes, shallots and wine; stir. Place in 450F oven 3-4 minutes, until mussels start to open. Remove from oven; add lemon juice. Toss well.
- Place bread in bowls. Transfer mussels (but not broth) to bowl. Add butter to broth; stir to melt. Add parsley. Pour over mussels. Top with croutons.