Mussel Casserole Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.
• Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes.
• Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.
• Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.
• Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.

Steps:

• Combine the rice, 1 tablespoon butter, 1/4 teaspoon salt and 2 cups water in a saucepan. Bring to a boil, stirring occasionally. Reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat and set aside.
• Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add the onion and celery, season with salt and cook until just tender, about 8 minutes. Add the tomatoes, garlic, Worcestershire sauce and Cajun seasoning; cook until the tomatoes start breaking down, about 2 minutes. Add the wine and cook until reduced by half, about 4 minutes. Add 1 cup water and the mussels and season with salt. Cover and cook until the mussels open, 4 to 5 minutes (discard any unopened mussels). Remove from the heat and stir in the remaining 1 tablespoon butter; season with salt.
• Fluff the rice with a fork and divide among bowls. Top with the mussels and broth; sprinkle with parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
• Melt 1 teaspoon butter in a medium skillet over medium-low heat. Gently warm the mussels until they release their water, about 3 minutes. Remove to a bowl and set aside.
• Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter in the skillet. Cut any large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until starting to soften, 3 to 5 minutes. Add garlic and cook for 1 minute. Pour wine into the skillet, add red pepper flakes, and cook until wine has reduced by half, 2 to 3 minutes. Pour in cream and add mussels. Heat until warmed through, 1 to 2 minutes.
• Use tongs to lift linguine out of the pot and add to the skillet with some of the cooking water. Toss to coat with sauce. Plate and garnish with lemon zest.

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

Steps:

• Halve your cherry tomatoes, Peel and thinly slice into rounds your potatoes. Your parsley should be fresh I always use italian parsley chopped. You will need salt and coarsely ground black pepper to taste.
• Preheat oven to 375.
• Scrub and rinse the mussels well. Pull awa the beards and discard them. Throw away any mussels with cracked shells. Put mussels in saute pan, add wine, cover the pot ad steam them until the shells open. Drain in a cheesecloth lined strainer or colander over a bowl. RESERVE THE LIQUID.
• Remove the top shell of each mussel. Set the mussels aside. Spreadthe olive oil in a casserole dish. Arrange a layer of onions over the olive oil. Add a layer of tomatoes and layer of potatoes. Place the mussels in their shells over the potatoes in a single layer.
• Salt and pepper the mussels to taste.
• Combine the cheese, bread crumbs, and parsley together in a small bowl. Sprinkle some of the mixture over the mussels. Continue making layers of onion, tomatoes, potatoes, mussels and cheese.
• Pour reserved mussel liquid along the side of the pan. Pour the beaten egg over the top of the casserole.
• Bake uncovered until the potatoes are browned, about 45 minutes. Use a spoon to scoop and serve.

Steps:

• Put the oil in a saucepan large enough to hold all the clams or mussels over medium heat. When hot, add the shallot and cook, stirring occasionally, until it begins to soften, 5 minutes.
• Add the liquid along with the clams or mussels, turn the heat up to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes. Turn off the heat.
• Scoop the mussels into a serving bowl. Remove as many shallots as you can with a slotted spoon and scatter them on top. Pour or ladle off the accumulated liquid, leaving any sediment in the bottom of the pan, and pour it over the mussels. Garnish with parsley and serve with the lemon wedges.

Steps:

• Preheat the oven to 375°F
• Scrub and rinse the mussels well. Pull away the beards and discard them. Throw away any mussels that have cracked shells. Put the mussels in a sauté pan, add the wine, cover the pot and steam them until the shells begin to open. Drain and strain the liquid through cheesecloth over a colander in a bowl. Save the liquid.
• Remove the top shell of each mussel but leave the mussel in the bottom shell. Set them aside.
• Spread the olive oil in an earthenware casserole dish. Arrange a layer of onions over the olive oil. Add a layer of tomatoes and a layer of potatoes. Place the mussels in their shells over the potatoes in a single layer. Salt and pepper the mussels to taste.
• Combine the cheese, bread crumbs, and parsley together in a small bowl. Spread some of the mixture over the mussels. Continue making layers of onion, tomatoes, potatoes, and mussels and spread some of the cheese/bread crumb mixture over each mussel layer.
• Pour the mussel liquid along the side of the pan. Pour the beaten egg over the top of the casserole.
• Bake uncovered until the potatoes are browned, approximately 45 minutes. Use a spoon to scoop and serve.