Moules Farcies is a traditional French mussels dish in which the mussels are stuffed then baked (You can also grill them). “The Beast” enjoys this simple yet elegant dish as a appetizer. It is an easy to prepare, yet it will wow your guests. Moules Farcies pairs well with a dry white wine.
- 1 lb (1kg) Fresh Mussels (Bigger ones are better)
- 1 bunch Parsley washed and chopped
- Ground Black Pepper to taste
- Salt to taste -3tbsp Butter
- 1 1/2 Garlic Cloves crushed
- 1 1/2 cups Panko Bread crumbs
- Make sure the mussels are clean and the shell is smooth. Rinse them well.
- Put the mussels in a pot with some water on high heat. Turn the mussels with a spoon frequently, removing them as soon as they open. (You only want the mussel to open. You do NOT want to cook them.)
- Once the mussels have cooled down, remove and discard the empty side of the shell.
- Melt the butter and then In a small bowl. Then combine with the butter – the garlic, parsley, salt and fresh black pepper.
- Place the mussels in a ovenproof tray or dish. Make sure they are laying flat. You can use a bed of cooking salt on the tray and place the mussels on top to ensure they lay flat.
- Fill each mussel with some of the butter-herb mixture from the bowl. Preheat the oven to 350 degrees.
- Then place the mussels in the over for approximately 4 minutes. Take the mussels out of the oven and spread an ample amount of the Panko breadcrumbs on top of each mussel.
- Put the mussels under the broiler until bread crumbs become a golden brown. Keep a close eye on the mussels so that the breadcrumbs do not burn.
- Take out of the oven and serve. Enjoy with a French Baguette on the side.