Baked Stuffed Mussels Recipes

STUFFED MUSSELS

Steps:

• Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet (do not discard the other half of the shell just yet). Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel. Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched). Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.

BAKED STUFFED MUSSELS

Steps:

• Preheat oven to 450°F with rack in middle.
• Bring water with mussels to a boil in a wide 5-quart heavy pot, covered, then boil, covered, shaking pot occasionally, until mussels just open wide, 3 to 4 minutes. (Discard any unopened mussels.) Transfer to a bowl with a slotted spoon, reserving cooking liquid, and cool to room temperature.
• Put 48 half mussel shells with mussels attached in a large shallow baking pan (discard other halves) and drizzle with some of reserved cooking liquid.
• Stir together remaining ingredients, then top each mussel with about 1 teaspoon of mixture.
• Bake until crumbs are golden and crisp, about 5 minutes.

STUFFED MUSSELS

Steps:

• Scrub the mussels really well and remove the beards. Discard any with damaged shells and those that don't shut tight when tapped on the edge of the sink. Rinse well. Put all the mussels in a medium saucepan and cover with a tight-fitting lid. Place over a high heat and cook for 2 mins, shaking the pan halfway, until all the shells have steamed open but the mussels are only just cooked. Discard any that don't open. Tip into a colander and leave to cool.
• Tear the bread into rough pieces, put in a food processor and blend into crumbs. Rub the walnuts between your hands to remove some of the papery skins. Add the walnuts, butter, garlic, lemon juice and Parmesan to the crumbs. Season with a good pinch of salt and ground black pepper. Blitz until all the ingredients begin to blend. Add the herbs to the stuffing and blend until combined with the butter.
• Heat the grill to its hottest setting. Take each mussel and carefully prise off one half of each shell. Drain away any excess liquid. Place the mussels in their remaining shells on a small baking tray. Using a teaspoon and your finger, divide the stuffing mixture between each mussel shell, making sure the mussel itself is fully covered. Place the tray fairly close to the grill and cook for about 2 mins until the stuffing is pale golden brown and the mussels are hot and surrounded by the melted butter. Transfer the shells to 2 plates and eat straight away.

BAKED STUFFED MUSSELS WITH FOCACCIA AND LEMON (OLIVE GARDEN)

Steps:

• Pre-heat oven to 350ºF.
• MUSSELS.
• PLACE water, lemon halves, white wine and garlic in a large sauce pot. Add mussels and cover.
• ALLOW mussels to cook until they have all opened.
• REMOVE mussels and set aside to cool. Discard any mussels that have not opened. Discard liquid.
• STUFFING.
• HEAT oil in a sauté pan over medium heat. Add pancetta and cook until browned. Transfer to paper towels and allow to drain. Add onions and garlic to hot pan and cook until onions are translucent. Do not brown.
• MIX remaining ingredients (except Parmesan cheese) in a bowl. Add drained pancetta, cooked onion and garlic. Mix well.
• REMOVE mussels from shell. If using fresh mussels, remove "beard.".
• PLACE mussel back in one half of the shell. Place 1 Tbsp stuffing on top of each mussel. Top with grated cheese.
• REFRIGERATE until ready to serve.
• SERVING.
• PLACE stuffed mussels in a baking casserole dish.
• BAKE at 350ºF for 20 minutes or until hot throughout.
• SERVE on a platter or portion onto single plates. Garnish with parsley.

CRUNCHY BAKED MUSSELS

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.