Baked Green Mussel Recipes

STUFFED BAKED MUSSELS

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

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.

OVEN ROASTED MUSSELS

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.