Name Mussel kebabs

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mussel-kebabsImperial
4 lb fresh mussels, cooked and shelled
9 oz bacon rashers, rinds removed, cut into lengths and folded double
1 red pepper, deseeded and cut into squares
1 green pepper, deseeded and cut into squares
4 oz butter, softened
2 garlic cloves, crushed
2 tablespoons chopped fresh parsley
salt and freshly ground pepper


Metric
1.75 kg fresh mussels, cooked and shelled
250 g bacon rashers, rinds removed, cut into lengths and folded double
1 red pepper, deseeded and cut into squares
1 green pepper, deseeded and cut into squares
100 g butter, softened
2 garlic cloves, crushed
2 x 15 ml spoons chopped fresh parsley
salt and freshly ground pepper


Thread the mussels on to 4-6 wooden kebab skewers, alternating them with bacon, red and green pepper. Beat the butter with the garlic, parsley and seasoning. Spread over the kebabs. Arrange in a large shallow dish. Cover with cling film and MICROWAVE ON HIGH for 5 minutes. Leave to stand for 2 minutes before serving.
Serves 4-6

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