Baked Mussels With Mushrooms And Bacon Recipes

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.

MUSSELS WITH BACON AND WHITE WINE

Steps:

• Clean the mussels and discard any that don't close when sharply tapped.
• Place the mussels in a large saucepan and cover with the wine. Cook for 3-4 minutes, shaking the pan once or twice, until the mussels are open. Transfer them to a bowl and discard any that do not open. Strain the cooking liquid into a separate bowl to remove any grit or impurities and set this and the mussels aside.
• Melt half the butter in a pan over a low heat and add the shallots and garlic.
• Add the bacon, increase the heat to medium and cook for a few minutes until the bacon is crisp.
• Now add the tomatoes and cook until softened.
• Mash the flour and the remaining butter in a bowl, then add this mixture to the pan, piece by piece. At the same time, slowly add the mussel cooking liquid. If you find that the sauce is too thick, add a little water to loosen the mixture.
• Reheat the mussels in the sauce, then sprinkle with the parsley. Serve immediately with some crusty bread.

MUSSEL STUFFED MUSHROOMS

Steps:

• Preheat oven to 400F degrees.
• Melt butter in a nonstick pan over medium heat, mix in lemon juice and cook mushrooms for 3 to 5 minutes.
• Place mushrooms on a baking sheet hollow side up, put a mussel in each mushroom and top with a piece of bacon.
• Bake for about 10 minutes until bacon is of desired crispiness.
• Serve hot.

BAKED MUSSELS WITH MUSHROOMS AND BACON

Steps:

• Preheat oven to 400ºF (200ºC).
• Put mussels, pilsner and cream in a large pot, cover with a lid, bring to a boil and steam for 2 to 3 minutes, or until mussels have opened.
• Remove from heat and drain, reserving cooking liquid in a bowl and discarding any mussels whose shells remain closed.
• Strain cooking liquid through a fine sieve, place in a pan and boil for 5 minutes or until thickened. Reserve for sauce.
• Remove mussels from shells, separate top and bottom halves of shells, discarding top halves. Reserve remaining shells and mussels separately.
• Melt butter over high heat in a large skillet. Sauté shallots, smoked bacon and mushrooms for 3 minutes, or until bacon is cooked and vegetables are soft.
• Combine vegetable mixture with reserved mussels, reduced cooking liquid and chopped parsley.
• Spoon mussels and mixture into reserved mussel shells. Place in a baking dish, top with grated cheese (at this point you can refrigerate for up to 24 hours until ready to serve) and bake for 5 minutes or until cheese is melted and mussels are warmed through.
• Season with salt and pepper to taste.