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Stuffed Mussels

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4 dozen whole shell black mussels or 1/2 shell greenshell mussels, scrubbed clean
125g butter
2 lemon slices
2 tsp lemon juice
3 cloves garlic, crushed
1 shallot, finely chopped
2 tbsp chopped parsley
3 tbsp fresh wholewheat breadcrumbs
salt
 
To Garnish:
parsley sprigs
lemon wedges
 
N.B. Items in bold are available at all MF outlets.
 
 
Place mussels in a pan of boiling salted water. Add the lemon slices, cover and cook for about 7 minutes, until the mussels have opened. Remove with a slotted spoon, discard any that have not opened.
 
In case of whole shell mussels, remove the empty top shell from the mussel at this stage.
 
Beat the remaining ingredients together and spread the mixture on top of the mussel meat.
 
Place on a baking sheet and cook in a preheated oven (200 degrees Celsius) for 5 minutes until golden.
 
Arrange on a warm serving dish, with parsley and lemon garnish. Serve with crusty French bread.
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