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Summertime Oudoor Mussels
By Jim Bailey, a.ka. "The Yankee Chef"

Sure, I love clams but when it comes to mussels ...
fahget 'bout it! I adore these
succulently-sweet mollusks, especially when they are combined with smoky
ham, salty cheese and a spicy ... well,
spice! Great for the outdoor picnic and any
formal gathering. They crisp up beautifully while retaining the essence of the sea
in every bite. For some great side dishes to enjoy with your mussels before the
summer is out, go to

1 pound fresh mussels, scrubbed and de-bearded
3 ounces cooked, smoked ham of your choice, minced
1 teaspoon dried chives
1 teaspoon minced garlic in oil
1/2 teaspoon chili powder
1 cup dried bread crumbs, unseasoned
1/4 cup grated Parmesan cheese
2 tablespoon butter or margarine, melted

Preheat outdoor grill to medium heat.

Meanwhile bring mussels to a boil covered with water and adding the minced
garlic, until shells open, about 2 minutes. Strain and remove mussel meat from
the shells. Wash the shells clean and set aside.

Chop mussel meat and add to a bowl with remainder of ingredients, mixing
well. Equally divide the mussel mixture into as many halved mussel shells as

Carefully place filled shells onto grill grate over indirect heat. Close lid and cook
6-8 minutes, or until hated through and the top is starting to crisp. Remove and
serve with lemon wedges if desired.

*Find that the day you want to make these is overcast or raining? Simply heat
your oven to 425-degrees F and throw mussels on a baking pan. Cook for 8-10
minutes, or until crispy on top.

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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont