Instructions
MUSSELS:Mix white wine and water in large pot. Cover. Cook 3-4 minutes. Discard any mussels that do not open. Reserve liquor.

GRATIN:Remove one shell from the cooked mussels.

Combine Parsley and minced Garlic (1:1 proportion) with some Olive Oil to moisten.

Moisten the fresh Breadcrumbs with Olive Oil.

Layer mussels in gratin dish, cover with a bit of the parsley/garlic mixture, cover with breadcrumbs. Pour wine over.

Broil until breadcrumbs are golden.





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Yields: 0 Servings
     From Jacques Pepin

notes: 

Cuisine:   French

Main Ingredient: