Mussel Hors’doeuvre
Appetizer for 4 people. Serve
with warm, crusty baguette.
Ingredients:
4lbs of
Hollander & de Köning mussels.
2 shallots, chopped very fine
Garlic butter
Thyme
Salt and pepper
4oz grated cheese
Preparation:
Wash the mussels under running
water and scrub the mussels with a stiff brush. Discard any open mussels that do
not close within 30 seconds if you tap them.
Open mussels and break off half
of the shell. Loosen each mussel from the remaining shell with a sharp knife,
taking care to slide the knife under the meat. Lay the mussels side by side on a
baking sheet.
Sprinkle a little diced shallot
on each mussel.
Melt the garlic butter and mix
the thyme and some black pepper into it.
Dribble a little of the mixture
on each of the mussels.
Sprinkle a little grated cheese
on the top.
20 minutes before you need to
eat, preheat the broiler on high.
Place the mussels under the
grill and remove when the cheese bubbles and has become a golden brown.
Serve immediately.
As an alternative, try using
some pesto instead of garlic butter.