COZZE AL FORNO
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the filling: Heat a small skillet over medium heat. Add 1/4 cup olive oil and the prosciutto and cook, stirring often, until the prosciutto is crispy, about 3 minutes. Add the garlic and stir. Remove the skillet from the heat and cool slightly, about 5 minutes. Add the bread crumbs and toss in the oil to coat. Stir in the parsley and 1/4 cup of Parmesan.
- Meanwhile, for the mussels: Heat a large Dutch oven over medium-high heat. Add the olive oil and garlic and cook, stirring often, until the garlic is lightly browned, about 2 minutes. Add the mussels and white wine. Cover and give the pot a shake. Cook, shaking occasionally, until the mussels have just opened, 2 to 3 minutes. Discard any unopened mussels.
- Position a rack in the top third of the oven. Preheat the broiler to high.
- Discard the top shells of the mussels and loosen the mussel meat from the bottom shell. Leave the meat in the shell and arrange on a rimmed baking sheet. Using a small spoon, pack the filling in each of the mussel shells. Drizzle with remaining 2 tablespoons olive oil and top with the remaining 1/4 cup Parmesan. Broil until the filling is golden and the cheese is melted, 1 to 2 minutes. Serve with lemon wedges if desired.
ROASTED BREADED MUSSELS (COZZE AL FORNO)
Here is a great Italian appetizer recipe that we served at the catering company many times--a delightful taste of mussels, garlic, and cheese in a crusty topping. It's easy to make and a great crowd pleaser--try it at your next party!
Provided by beach bum in the Ph
Categories Mussels
Time 40m
Yield 6 per person, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- Prepare the scrubbed mussels for cooking by checking to make sure that none of the shells are open (discard the open ones).
- Place the mussels in a pan with 1/2 cup of water or dry white wine over medium high heat and cook stirring frequently just until the mussels begin to open. Remove and put into a bowl as the shells will continue to open.
- When all of the mussels are removed, strain the liquid through a sieve or cheesecloth and reserve the liquid. You should have a 1/4 cup of the liquid. Now remove the mussels from their shells reserving half of the shells. Place the halved shell on a baking sheet and place a mussel in each one.
- In a small bowl, combine the garlic, parsley, oregano, grated cheese, and breadcrumbs. Now sprinkle the mixture over the mussels in a thin layer. Now drizzle the olive oil and a little of the reserved liquid over the breadcrumb mixture.
- Bake the mussels for about 10 minutes or until the tops of the breadcrumbs are brown and crisp (careful not to burn the breadcrumbs).
- Serve right away and enjoy.
Nutrition Facts : Calories 234.5, Fat 12.7, SaturatedFat 2, Cholesterol 42.5, Sodium 523.2, Carbohydrate 10.2, Fiber 0.4, Sugar 0.3, Protein 19
OVEN ROASTED MUSSELS
I found this recipe in one of my Bon Appetit magazines. It is so delicious. It is a true treat, as mussels can be expensive.
Provided by Leilani
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Position 1 rack in bottom third of oven and the other rack in top third of oven.
- Mix 1st seven ingredients in a small bowl; season with salt and pepper.
- Brush bread on both sides with olive oil; place on top baking rack in oven.
- Place mussels in wide oven-proof pot; cover and put on bottom rack.
- Roast mussels until mussels open, about 5-9 minutes.
- Watch bread until it is lightly toasted.
- Remove any mussels that did not open.
- Add herb butter and stir until melted.
- Divide mussels and juices among bowls and sprinkle with remaining chopped chives.
- Serve with bread.
Nutrition Facts : Calories 423.9, Fat 30.1, SaturatedFat 10.1, Cholesterol 94, Sodium 732.1, Carbohydrate 10.2, Fiber 0.1, Sugar 0.1, Protein 27.4
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