- 2 1/4 pounds [1 kg] well-cleaned fresh mussels
- 1/2 cup [125 mL] white wine
- 3 cups [750 mL] water
- 1/2 cup [125 mL] chopped sun-dried tomatoes
- 1/2 cup [125 mL] finely chopped onion
- 2/3 cup [160 mL] freshly cleaned finely chopped mushrooms
- 1/3 pound [150 g] goat cheese
- 3 tablespoons [45 mL] olive oil
- Salt and pepper, to taste
- Lime and lemon wedges, to serve
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- Bring together white wine and water into a large casserole.
- Add and cook mussels until they open-up.
- Drain mussels; throw away unopened mussels.
- Remove mussels from shells reserving one half of each shell separately, to serve.
- Finely chop then transfer mussels into a bowl.
- Add chopped sun-dried tomatoes, onion and mushrooms.
- Pour in olive oil, mix well then salt and pepper mixture to taste.
- Evenly stuff reserved mussel shell halves with mixture.
- Sprinkle each with a little goat cheese.
- Arrange stuffed shell halves onto a baking sheet.
- Preheat oven broiler and brown stuffed shell halves under preheated broiler for a few minutes.
- Remove from oven and serve immediately, along with lime and lemon wedges.
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