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Herbed Mussel Tarts Recipe

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In the following recipe you can bake the bread up to 6 hours a head and then you have to store it in air tight container. Cook mussels up to 2 hours a head, cover and refrigerate. Assemble and bake when you want to serve your guests.

herbed mussel tarts
image courtesy: menu.rs

Ingredients Of Herbed Mussel Tarts

  • 1kg fresh black mussels
  • 2 cups water
  • 45gm butter, softened
  • 1 clove garlic, crushed
  • 1 tbsp. fresh chives, chopped
  • 1 tbsp. parsley, chopped
  • 12 slices white bread
  • 30 gm. butter, melted

Cooking Method Of Herbed Mussel

  • Scrub mussel well and remove beards. Place mussels in a pan with water, cover and cook gently until just opened. Don’t overcook, discard any that don’t open.
  • Cover the mussels immediately with cold water and remove the flesh from the shells and if mussels are very large then cut them in half. Pat dry with paper towel.
  • Beat butter until smooth, add garlic, chives and parsley. Season with salt and black pepper.
  • Preheat oven at 180 degrees.
  • Flatten the bread slices with a rolling pin and using a biscuit cutter, cut a circle from each slice.
  • Brush both sides of each circle with the melted butter and use them to line 12 patty tins. Bake 8 minutes or until they are crisp and light golden.
  • Divide the mussels among the hot bread cases, carefully spread herb butter over the top. Bake for another 5 minutes. Serve at once.

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