Posted by CookinMom May 29, 2001

Source: Executive Chef Olivier Bioteau, Crescent Shores Grill, San Diego, California

Yield: 2 portions

3 tablespoons olive oil
1 pound black mussels, beards removed
12 garlic cloves, roasted, peeled
4 Roma tomatoes, halved, oven dried
3 shallots, finely chopped
1/4 cup dry white wine
1 tablespoon lemon juice
2 slices country bread
2 ounces butter
1/2 cup parsley, finely chopped
1/2 cup croutons

In saut?pan, heat oil. Add mussels, garlic, tomatoes, shallots and wine; stir. Place in 450 degree F oven 3 to 4 minutes, until mussels start to open. Remove from oven; add lemon juice. Toss well.

Place bread in bowls. Transfer mussels (but not broth) to bowl. Add butter to broth; stir to melt. Add parsley. Pour over mussels. Top with croutons.