For some strange reason, my kids love mussels. But a bag of them steamed just plain (or even with browned butter) doesn’t do it for me. And since I don’t use wine when cooking or in any other situation, I was looking for a way to make them that would yum them right up. I found it! This is based on an Italian antipasto recipe I saw in a magazine—but it’s been fairly significantly modified by me, and I’ve added a Spanish twist. Let’s just say these are good enough to serve at a fancy dinner party, either as an appetizer or hors d’oeuvres. Or you can just make them and sit and eat them all up the way we did. No party required. Very, very quick and easy, too!
- 1 bag mussels (usually includes about 50)
- 6 tablespoons butter, melted
- ¼ cup olive oil (the good stuff)
- ¼ cup grated Romano cheese
- ¼ cup breadcrumbs
- Salt and pepper, to taste
- 1 or 2 raw tomatoes, grated so all you’ve got is raw pulp (That’s the Spanish part!)
- Steam the mussels till they are open, drain and remove the top shell and place them on a baking sheet (mussel meat side up).
- Mix the topping ingredients together and add a dollop on top of each mussel.
- Broil until the topping turns golden brown and yummy.
- Add a spoonful of raw tomato pulp to the top.