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Mussels with Duxelles RecipePrint Recipe

Mussels with Duxelles Recipe

Kono Mussels

 

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Print Recipe
Mussels with Duxelles
Course Appetizer
Cook Time 15 minutes
Servings
People
Ingredients
  • 6 Coleson’s Catch Mussels thawed
  • ½ c Mushrooms use your favorite, use a mix or what is on sale
  • 2 Tbsp Butter
  • 1 Tbsp garlic chopped
  • 2 Tbsp Shallots chopped
  • ¼ c Parsley chopped
  • 1 Tbsp Tomato Sauce
  • Salt and Pepper
  • ¼ c goat cheese
  • 1 Tbsp Chives chopped
Course Appetizer
Cook Time 15 minutes
Servings
People
Ingredients
  • 6 Coleson’s Catch Mussels thawed
  • ½ c Mushrooms use your favorite, use a mix or what is on sale
  • 2 Tbsp Butter
  • 1 Tbsp garlic chopped
  • 2 Tbsp Shallots chopped
  • ¼ c Parsley chopped
  • 1 Tbsp Tomato Sauce
  • Salt and Pepper
  • ¼ c goat cheese
  • 1 Tbsp Chives chopped
Instructions
  1. Sauté the mushrooms in butter until soft; brown them as much as possible. 
  2. Puree in a food processor.  Some people like it completely smooth, some like it chunky.  You decide. 
  3. Sauté the shallots in butter until they are clear and add the garlic and lightly cook.  Do not brown. 
  4. Add the mushrooms and tomato sauce and heat through; if there is liquid, cook it until it is gone. 
  5. Adjust seasonings. 
  6. Stuff the mixture into the folds of the mussel and then on top as well. 
  7. Bake at 350° for about 15 minutes or until heated through.  If these are made in advanced and chilled it will take longer to heat through. 
  8. Top with a marble size dollop of goat cheese and chives and they are ready to serve.

Filed Under: Shellfish, Mussels, Winter Fish Recipes

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