Stuffed Mussel Shells
Ingredients
- 18 half-shell mussels
- 2 shallots, finely chopped
- 2 small mushrooms, sliced
- Salt and pepper
- Juice of ½ a lemon
- ¼ cup bread crumbs
- ¼ cup white wine
- ½ celery stick, diced
- 1 tbsp. butter
- ½ tbsp. dried thyme
- 1 tbsp. snipped chives
- ½ tbsp. Galliano
Instructions
- Remove mussel from shells and chop.
- Butter mussel shells and set aside.
- Sauté shallots, celery and mushrooms in butter until soft, stir in mussels, bread crumbs (softened with milk), salt and pepper and thyme.
- Add lemon juice and chives (if mixture appears too dry, add a little wine).
- Pile mixture into buttered shells and bake at 200C until tops are golden brown.
Drizzle Galliano over mussels and serve with lemon wedges on a warm platter.