|
Serves:
4 |
Cooking:
10 minutes |
|
Preparation:
25 minutes |
(not
including soaking time) |
Ingredients:
|
1.8kg/ 4lb |
mussels |
|
300ml/½
pt |
dry white wine |
|
topping: |
|
|
50g/2 oz |
butter |
|
30ml/ 2tbsp |
garlic,
peeled & Crushed |
|
30ml/ 2tbsp |
fresh
parsley, chopped |
|
30ml/ 2tbsp |
fresh
basil, chopped |
|
grated
lemon rind |
|
5ml/ 1tsp |
lemon juice |
|
50g/2 oz |
Parmesan
cheese, finely grated |
|
|
freshl
groun black pepper |
Method:
Discard any
mussels that remain open when tapped. Scrub the shells under cold
running water and pull off beards.
Leave to soak
for an hour in cold water before using.
Beat together
the topping ingredients, seasoning to taste. Reserve.
Place the
closed mussels in a large saucepan, pour over the white wine, cover
and bring to the boil. Reduce heat and simmer gently until the shells open.
Discard any
mussels that stay closed. Strain off the liquor and reserve.
Break off the
empty half of each mussel and spread the topping mixture over each
mussel, ensuring that they are completely covered.
Moisten with a
little of the liquor and cook under a moderate grill until golden brown.