Sprig Italian parsley, minced
2 tomatoes, peeled, seeded and diced
1/4 cup dry white wine
Heat 1 tablespoon olive oil in saute pan over medium-high heat. Add mussels. Cover and steam 3 to 5 minutes, until mussels have opened. Remove mussels, discarding any shells that have not opened. Remove mussel meat from half of shells, pouring any liquid that has collected through cheesecloth or paper filter in strainer to remove sediment. Reserve all mussel liquid, about 1 cup.
Combine bread crumbs and grated cheese and mix well.
Oil large roasting pan or casserole and layer bottom with half of potato slices. Season to taste with salt and pepper. Layer with mussels in their shells, then top with shelled mussels.
Spread with layer of rice. Spread with layer of remaining potatoes. Sprinkle over minced garlic, parsley, bread crumb and cheese mixture, tomatoes and olive oil to taste. Season to taste with salt and pepper. Drizzle with liquid from mussels (moistening, but not covering ingredients). Sprinkle with white wine.
Place pan in middle rack of 400-degree oven and bake, covered with foil, about 1 hour. Before serving, uncover and place under broiler 5 minutes to brown top. Makes 6 servings.
Each serving contains about:
335 calories; 433 mg sodium; 24 mg cholesterol; 5 grams fat; 54 grams carbohydrates; 16 grams protein; 0.72 gram fiber.
\o7 In this recipe from Elizabeth Schneider's "Dining in Grand Style," lightly cooked leek strips and full-flavored mussels are bound with a pale yellow mayonnaise-like dressing made from reduced cooking juices.
MUSSEL SALAD WITH LEEKS
2 large shallots, minced
3/4 cup dry white wine
About 5 pounds mussels
2 medium leeks (about 1 pound), trimmed, halved lengthwise and well washed
2 tablespoons olive oil
1/4 teaspoon saffron threads
1/2 cup heavy whipping cream
2 heads Bibb or butter lettuce, cleaned
1 tomato, peeled, seeded and cut in thin julienne
1/2 cup thin julienne of tender celery stalk
1 teaspoon minced fresh tarragon
Combine shallots and white wine in wide non-aluminum pot and bring to boil. Add mussels, cover and cook, shaking pot occasionally, over medium-high heat just until opened, about 2 minutes. Lift out mussels and let cool briefly, then remove from shells, placing mussels in large bowl.
Strain cooking liquor through doubled, dampened cheesecloth, pouring slowly to avoid sand that may lurk in bottom. Pour into skillet or saucepan.
Cut leeks into fine julienne about 2 1/2 inches long (about 4 cups). Add to pan. Bring to full boil, reduce heat and cook on low heat 5 minutes, or until just tender.
With slotted spoon, transfer leeks to bowl with mussels. Add olive oil, saffron and cream to poaching liquid in pan. Boil, stirring, until reduced to 1 cup.
Pour over mussels and leeks, mix and leave to cool. Cover and refrigerate several hours or up to 1 day.
Arrange lettuce leaves on large serving platter. Season mussel mixture lightly with salt (mussels tend to be salty), pepper and lemon juice. Arrange over lettuce leaves. Arrange tomato and celery strips over mussels. Sprinkle with tarragon and serve. Makes 8 servings.
Each serving contains about:
266 calories; 471 mg sodium; 60 mg cholesterol; 12 grams fat; 17 grams carbohydrates; 19 grams protein; 1.22 grams fiber.