Ingredients

12 ea. - Mussels

2 oz. - White Wine

8 oz. - Whole Butter

2 cloves - Garlic, minced.

1 T. - Shallots, minced.

1 T. - Parsley, minced.

1 C. Mie de pain

t.t. - Salt

t.t. - White Pepper

1 ea. - Tomato concasse

Preparation

  1. Debeard mussels, place in pot with white wine, lightly steam until opened. Chill.
  2. Prepare compound butter in robot coup or food processor.
  3. Remove top shell from mussels, discard.
  4. Fill remaining shell with compond butter, top with generous amount of breadcrumbs.
  5. Brown under salamander or broiler until golden brown.