New York City Chefs Daily Recipe for 12/28/2001 : Recipe for Crostini with Mussels or Clams
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Crostini with Mussels or Clams recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 12/28/2001 : Recipe for Crostini with Mussels or Clams
"Crostini with Mussels or Clams"

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  Arqua Restaurant
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"As we graze it grows"

16 large mussels or clams, in their shells
4 large slices bread, 1 inch thick
2 tablespoons chopped fresh parsley
1 shallot, very finely chopped
3 tablespoons butter
Olive oil
Lemon sections

Wash the mussels or clams well in several changes of water.  Cut the beards off the mussels.  Place the shellfish in a saucepan with a cupful of water, and heat until the shells open. Discard any that don't open.  Lift the mollusks out of the pan. Spoon out of their shells, and set aside. Preheat the oven to 375 degrees.  Cut the crust off the bread. Cut each slice into quarters. Scoop out a shallow from the top of each piece large enough to hold a mussel or clam.  Do not cut through to the bottom. Break the scooped out bread into crumbs, and reserve.  In a small frying pan, heat the butter. Cook the parsley with the shallot and the breadcrumbs until the shallot softens.  Brush each piece of bread with olive oil.  Place one mussel or clam in each hollow.  Spoon a small amount of the parsley and shallot mixture onto each mollusk.  Place on an oiled cookie sheet. Bake for 10 minutes.  Serve at once with the lemon slices. Makes 16.
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