Warm Crabmeat with Mussels and Phyllo
Crabmeat is served in shredded-phyllo nests and garnished with mussels for delicious passed hors d'oeuvres your guests will love.
- Yield: Makes 24 hors d'oeuvres
Source: Martha Stewart Weddings, Summer 2002
- 1 tablespoon olive oil
- 3 shallots, finely chopped
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 24 small mussels (about 1 1/4 pounds), scrubbed and de-bearded
- 5 tablespoons fresh flat-leaf parsley, finely chopped
- 4 tablespoons unsalted butter, melted, plus more for the pan
- 3 ounces shredded phyllo dough
- Coarse salt and freshly ground pepper
- 1 cup fresh crabmeat (about 8 ounces), picked over and rinsed
- 1 tablespoon creme fraiche
- 1 teaspoon chopped fresh chives
- 24 sprigs marjoram
Preheat oven to 325 degrees. In a large saucepan over medium heat, heat olive oil. Add 1/3 cup shallots and the garlic; cook until soft and translucent, about 3 minutes. Add wine, mussels, and 1 tablespoon parsley. Cover, and cook until mussels open, about 4 minutes. Discard any unopened mussels. Let opened mussels cool, and remove them from their shells. Refrigerate until ready to serve, up to 4 hours.
Brush a mini muffin pan with melted butter. To mold each phyllo cup, wrap 1 1/2 tablespoons shredded phyllo around two fingers, and place in bottom of a muffin cup. Brush with melted butter, but avoid using the white solid fats in the bottom of the melted butter. Season with salt and pepper to taste. Bake until lightly golden and crisp, about 12 minutes.
In a medium saucepan over medium heat, combine crabmeat and remaining shallots. Stir in creme fraiche. Add chives and remaining parsley. Season with salt and pepper, and heat until warm.
Divide warm crab mixture among baked phyllo cups; top each hors d'oeuvre with 1 mussel. Garnish with marjoram sprigs, and serve immediately.