Sunday, August 20, 2017

Moules Farcies

Moules Farcies
Ingredients:
1/2 cup crushed panko bread crumbs
1/2 cup plus 3 tablespoons extra-virgin olive oil
Sea salt
1/4 cup minced flat-leaf parsley
1/4 cup freshly grated Parmigiano-Reggiano
2 large garlic cloves, minced
2 pounds large mussels, scrubbed and debearded
1 cup dry white wine

Directions:
In a small skillet, toast the panko over moderate heat, stirring, until lightly golden, 2 minutes; transfer to a bowl. Stir in 1 tablespoon of the olive oil and season with salt.

In another bowl, combine the parsley with the cheese and half of the garlic. Stir in the 1/2 cup of oil and season the pesto with salt.

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