CRUNCHY BAKED MUSSELS
This is a great little dish for entertaining as you can pre-cook and stuff the mussels several hours ahead of serving
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 29m
Yield Serves 4 as a starter or light main course
Number Of Ingredients 4
Steps:
- Scrub the mussels and pull off any beards. Rinse in several changes of cold water, then discard any that are open and do not close when tapped against the side of the sink.
- Drain the mussels and put in a large pan with a splash of water. Bring to the boil, then cover the pan, shaking occasionally, until the mussels are open - this will take 2-3 mins. Drain well, then discard any that remain closed. Heat grill to high.
- Mix the crumbs and zest. Remove one side of each shell, then spread a little butter onto each mussel. Set on a baking tray and sprinkle with crumbs. Grill for 3-4 mins until crunchy.
Nutrition Facts : Calories 301 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium
STUFFED BAKED MUSSELS
Provided by Guy Fieri Bio & Top Recipes
Time 35m
Yield about 20 filled shells
Number Of Ingredients 20
Steps:
- Debeard and clean the exterior of the mussel shells very well (they will be used later for service).
- In a cast-iron Dutch oven over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring the wine to a simmer and add the mussels. Cover tightly and cook until all the mussels have opened, 6 to 8 minutes.
- Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop. Rinse the shells and put aside for service. Strain the liquid from the pot and reserve. Wipe the Dutch oven clean with a paper towel.
- Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize, 4 to 5 minutes. Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes.
- Add the butter and the flour. Once the butter melts, slowly incorporate the milk. Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny. Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine.
- Preheat the oven to broil and adjust the rack to 6 inches below the element.
- Separate, rinse and dry the mussel shells.
- Spread the rock salt evenly in an ovenproof serving platter. Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture. Place the remaining cup of panko in a shallow bowl or plate and spread out. Gently roll the filled shells in the panko. Nest the filled mussels into the rock salt on the prepared platter. Season with nutmeg, salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning.
- Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately.
JAPANESE-STYLE BAKED MUSSELS
This recipe was given to me by a dear friend. My husband often enjoys it and requests that I make it often.
Provided by ChamoritaMomma
Categories Mussels
Time 30m
Yield 12 pieces, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to: Broil, top heat, 500°.
- Prep ingredients: Ingredients are for about a dozen New Zealand Greenlipped, or two dozen Black Mussels. If using fresh: quickly saute in a hot pan with a touch of oil until they pop open. Remove from pan. Pull meat from mussels, slice into three pieces and place back into mussel half. If using precooked frozen, remove meat from mussel half, cut into three pieces and place back into mussel half. Arrange in a large baking pan, broiler safe.
- For dressing and cooking: Combine all ingredients. Place about a tablespoon of dressing over each mussel half. Sprinkle with a little Panko. Broil until bubbly and lightly browned. Remove from baking pan and top with green onion.
- Tobiko can be found in the freezer section at most asian markets.
Nutrition Facts : Calories 262.6, Fat 18.3, SaturatedFat 2.9, Cholesterol 95.5, Sodium 715.5, Carbohydrate 16.5, Fiber 0.3, Sugar 5.3, Protein 9.4
MUSSELS WITH GARLIC BUTTER
For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.
Categories Dairy Garlic Shellfish Appetizer Sauté Quick & Easy Low/No Sugar Wheat/Gluten-Free Mussel Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 7
Steps:
- Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
- Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.
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