Baked Mussels Persillade Recipes

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STUFFED BAKED MUSSELS



Stuffed Baked Mussels image

Provided by Guy Fieri Bio & Top Recipes

Time 35m

Yield about 20 filled shells

Number Of Ingredients 20

2 pounds medium fresh mussels, scrubbed and de-bearded, preferably Green Lipped
3 tablespoons olive oil, divided
2 cloves garlic, roughly chopped
1/4 teaspoon red pepper flakes
1/2 cup dry white wine, such as Sauvignon Blanc
3 sprigs fresh thyme
1 cup finely diced onion
1 cup finely diced red bell peppers
1 teaspoon finely minced serrano chile
1 1/2 cups seeded and finely diced Roma tomatoes (about 4)
2 tablespoons unsalted butter
3 tablespoons flour
1/2 cup whole milk, at room temperature
2 cups panko breadcrumbs, divided
3 cups rock salt
1/8 teaspoon nutmeg, freshly grated
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
2 tablespoons Italian flat-leaf parsley, for garnish
1 lemon, cut in wedges, for garnish

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.

CRUNCHY BAKED MUSSELS



Crunchy baked mussels image

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

1kg mussel in their shells
50g toasted breadcrumb
zest 1 lemon
100g garlic and parsley butter (See 'Goes well with' below for the recipe)

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

OVEN ROASTED MUSSELS



Oven Roasted Mussels image

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

1/4 cup butter
2 tablespoons shallots, minced
1 tablespoon fresh Italian parsley, chopped
1 tablespoon chives, chopped
1 tablespoon lemon juice
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped
French bread, sliced
1/4 cup olive oil
2 lbs fresh mussels, debearded
additional chopped chives (to garnish)

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

JAPANESE-STYLE BAKED MUSSELS



Japanese-Style Baked Mussels image

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

1 garlic clove, minced
1 teaspoon gingerroot, minced
1/2 teaspoon lemon zest, minced
1/2 lemon, juice of
1 1/2 teaspoons wasabi, prepared
2 teaspoons white sugar
1 whole green onion, sliced fine
3/4 cup mayonnaise
3 tablespoons tobiko (flying fish roe)
1 teaspoon soy sauce
1/4 teaspoon sesame oil
12 mussels
panko breadcrumbs, Japanese bread crumbs

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

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