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Mussels with Fresh Fennel Relish Stuffing
Ingredients
| * | 2 lbs. fresh mussels |
| * | 2 cups white wine |
| * | 2 tbls. chopped garlic |
| * | 2 tbls. butter |
| * | 1 cup breadcrumbs |
| * | 1 tbls. parsley, chopped fine |
| * | 1 jar Stonewall Kitchen Fresh Fennel Relish |
| * | 2 tbls. lemon juice |
Instructions
| 1 | Rinse mussels and discard any with cracked or broken shells. |
| 2 | In medium pot, place wine, chopped garlic and butter and bring to a boil. Add mussels and cover the pot, reducing heat to medium and steam until shells open, about 6 to 8 minutes. Remove pot from heat and remove mussels from pot to prevent overcooking. Discard any mussels that shells did not open. |
| 3 | Reduce remaining cooking liquid by half and save. |
| 4 | Break off top shell, discard, and free mussel from bottom shell, leave in shell and place on a baking sheet. |
| 5 | Mix breadcrumbs with parsley, Fresh Fennel Relish and lemon juice. Pat crumb mixture into shells, covering the meat, and drizzle each with reduced cooking liquid. Pour remaining cooking liquid onto pan before baking. |
| 6 | Bake in a 400F degree oven for 10 to 15 minutes or until crumb topping is lightly browned. |
| 7 | Remove from oven, place on serving plate and garnish with lemon wedges and fresh parsley. Serve immediately. |
Source
Stonewall Kitchen®
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.