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Ingredientes
- 1 c. Kalamata olives pitted
- 1 c. fine dry bread crumbs
- 1/4 c. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
- 4 doz fresh mussels cleaned, and
- Â Â on the half-shell
- 1 Tbsp. finely-minced fresh parsley leaves
- 2 Tbsp. finely-chopped shallots
- 1/2 c. fresh lemon juice
- 1/2 lb cool butter cut Tbsp. size
Direcciones
- Preheat oven to 450 degrees.
- In a food processor fitted with a metal blade, process the olives and bread crumbs to make the olive crust. Process till fully incorporated. Remove and turn into a mixing bowl. Stir in the oil and season with salt and pepper.
- Place the mussels on a baking sheet. Season the mussels with salt and pepper. Place a tsp. of the crust on top of each mussel, pressing the crust firmly into each mussel. Place in the oven and cook for 10 to 12 min, or possibly till the crust is golden brown. Remove the mussels from the oven and cold slightly before serving.
- Lemon butter sauce: In a medium saute/fry pan, add in shallots and lemon juice. Bring to a boil. Reduce to a simmer and cook for 2 min. Whisk in the butter, one Tbsp. at a time, till all the butter is incorporated and the sauce coats the back of a spoon. Strain. (Yields 1 c.)
- To serve, place a dozen mussels on each serving plate. Drizzle the Lemon Butter Sauce over each mussel. Garnish with parsley.
- This recipe yields 4 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 4 servings | |
| Calories 851 | |
| Calories from Fat 605 | 71% |
| Total Fat 68.55g | 86% |
| Saturated Fat 32.58g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 1373mg | 57% |
| Potassium 763mg | 22% |
| Total Carbs 33.57g | 9% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.71g | 2% |
| Protein 27.74g | 44% |
