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www.RecipeFaire.com Presents:
 
Deviled Mussels
by:    Jimmy Smith  
 
Deviled Mussels Appetizer Recipe makes a great appetizer or main dish using mussles, white wine, butter, minced onion, minced red bell pepper, green onions, Dijon mustard, cayenne pepper and bread crumbs.


INGREDIENTS
8 pounds small mussels
1 cup each water and dry white wine
1 cup unsalted butter
1/2 cup each minced onion, minced red bell pepper
1/4 cup minced green onion
2 tablespoons Dijon mustard
Salt and cayenne pepper to taste
1/2 cup fresh bread crumbs


DIRECTIONS
1: Preheat oven to 400° F. Scrub mussels well, pull out beard, and put in a large pot with the water and wine. Cover tightly; steam over high heat until mussels just open. Remove from heat. When mussels are cool enough to handle, remove from shells, reserving half the shells.
 
2: In a medium skillet over moderate heat, melt 1/2 cup butter. Add onion, red and green pepper, celery, and green onion. Saute until vegetables are slightly softened, about 5 minutes. Stir in mustard. Add mussels, salt, and cayenne. Remove from heat.
 
3: Place one mussel and a little of the seasoned vegetable mixture in each mussel shell. Sprinkle with bread crumbs; dot with remaining butter. Bake until bread crumbs are well browned, 5 to 8 minutes.
 
4:
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