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| Cook Time | 15 minutes |
| Servings |
People
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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
Ingredients
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Instructions
- Sauté the mushrooms in butter until soft; brown them as much as possible.
- Puree in a food processor. Some people like it completely smooth, some like it chunky. You decide.
- Sauté the shallots in butter until they are clear and add the garlic and lightly cook. Do not brown.
- Add the mushrooms and tomato sauce and heat through; if there is liquid, cook it until it is gone.
- Adjust seasonings.
- Stuff the mixture into the folds of the mussel and then on top as well.
- 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.
- Top with a marble size dollop of goat cheese and chives and they are ready to serve.