Holiday Appetizers

We're making Holiday Appetizers with Chef Kevin Naylor of T op of the Bay Restaurant.

Mussels Florentine (makes 30-40)

2 # mussels cleaned and debearded
8 oz. beer or water
small onion cut in half
2 bay leaves
2 Tbsp. olive oil
½ c. heavy cream
1/3 c. Romano cheese
2 # fresh spinach (10 oz pkg. frozen)
½ c. panko breadcrumbs
¼ c. onion Julienned

Steps:
Clean and Debeard mussels; Steam in beer with bay leaves and onion for 5 minutes until open; set aside.

Over medium-high heat place olive oil, onion and spinach in pan; cook spinach until wilted, drain off excess liquid.

Add cream and cheese and cook until thickened.

Remove the half of shell with no meat. Spoon mixture onto mussels, top with panko and bake in a preheated 375 degree oven for 6-8 minutes

Cheddar stuffed dates wrapped in bacon (makes 25-30)

1 8oz pkg. sharp cheddar cheese
1 pkg. dates
1# smoked bacon
1 box toothpicks

Steps:
Cut a small slit in the date. Place a piece of cheese in the date.

Wrap with ½ piece of bacon and secure with toothpick.
Bake in 375 degree oven for 10 -12 minutes or until bacon is cooked to your liking.

Feta and caramelized onion tart (makes 30)

1 Pkg. Athens fillo cups
1 Vidalia onion
1 tsp. brown sugar
8 oz feta cheese
2 Tbsp. olive oil

Steps:
Over medium-high heat sauté onions until caramelized, add brown sugar and mix together.

Fill fillo cups with feta cheese and top with onions.

Bake in 375 degree oven for 10 minutes.