Mussels Rockefeller

It's the holiday party season and if you're stumped for something elegant, yet simple to serve your guests, try our Mussels Rockefeller.

• Rock Salt
• 2 T. chopped chives
• 1 lb. mussels, pre-steamed
• 1 cup cooked, chopped spinach, well drained
• 3 T. butter substitute
• 2 T. finely chopped onion
• 1/4 t. ground thyme
• 1 small stalks celery, minced
• 2 dashes hot pepper sauce
• 1/2 c. fine bread crumbs substitute
• 1/4 t. salt
• 1 T. lemon juice

1. Fill 2 glass 9-inch plates with rock salt to dept of 1/2 inch and sprinkle water over it.
2. Remove and discard one shell from each mussel.
3. Melt butter in frying pan.
4. Stir in onion, celery and chives; cook over low heat until onion is tender.
5. Remove from heat, add spinach and remaining ingredients.
6. Mix well.
7. Spoon 1 T. of mixture over each mussel half shell.
8. Place on rock salt and bake in pre-heated 450 degree oven for ten minutes.

Courtesy of "The Great Eastern Mussel Cookbook" by Cindy McIntyre and Terence Callery.
For more recipes please visit www.eatmussels.com
or email gem@midcoast.com
Tel: 1-888-229-1436

© 2003, The Great Eastern Mussel Farms, Inc.