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Kono Mussels on the Half-Shell with Kalmata Olives and ParmesanPrint Recipe

Kono Mussels on the Half-Shell with Kalmata Olives and Parmesan

Kono Mussels

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Print Recipe
Kono Mussels on the Half-Shell with Kalmata Olives and Parmesan
Course Appetizer
Servings
People
Ingredients
  • ½ c kalamta olives chopped
  • ½ c Red Bell Pepper diced
  • ½ c Dried Apricot diced
  • 2 Tbsp Shallots minced
  • 1 Tbsp Basil minced
  • ½ c Parmesan shredded
  • Parsley chopped
Course Appetizer
Servings
People
Ingredients
  • ½ c kalamta olives chopped
  • ½ c Red Bell Pepper diced
  • ½ c Dried Apricot diced
  • 2 Tbsp Shallots minced
  • 1 Tbsp Basil minced
  • ½ c Parmesan shredded
  • Parsley chopped
Instructions
  1. Mix all ingredients except the mussels and chill overnight. 
  2. Fill the mussels and cook over an open flame or in the oven. 
  3. Cook until heated through. 
  4. Sprinkle with Parmesan and chopped parsley.

Filed Under: Shellfish, Mussels, Summer

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