Moules á Lescargot Oven Baked Mussels Recipes

BAKED MUSSELS RECIPE

Steps:

• First, turn on your oven to 450°F (230°C). Gather all the ingredients together: Mussels, bread crumbs, parsley, garlic, EVOO,white pepper and salt.
• Mix all the ingredients except the mussels. Prepare the mussels and remove the water from the bag. Clean them and remove the beard. Open them and discard the empty half of the shells.
• Arrange them on a baking sheet covered with foil. Briskly spread the mixture over allthe mussels, making sure they are evenly covered. Drizzle a little olive oilover the seafood.
• Cook the mussels in the oven for 15 minutes, then switch to broil for 5-10 minutes until the mussels are golden brown.
• Remove from the oven and arrange ona serving plate with some additional parsley, lemon wedges and baguette slices. MANGIA and enjoy!

OVEN-ROASTED MUSSELS WITH FRESH SPINACH

Steps:

• Preheat the oven to 400 degrees. Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger, and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards -- the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
• Combine all of the ingredients in a large bowl and toss with the mussels. Refrigerate for 10 minutes.
• Arrange the mussels, pointed ends up, in a single layer in a cast iron skillet and/or a heavy baking dish. Spoon the marinade left in the bowl over the mussels and place in the preheated oven. Bake for about 10 minutes, until most of the mussels have opened.
• Meanwhile, steam the spinach in a large pot above 1 inch of boiling water until tender, about 5 minutes. Remove from the heat, arrange on a large round platter, and season with a little bit of coarse sea salt and pepper.
• Arrange the mussels that have opened on top of the spinach and return the pan to the oven for another 5 minutes. Remove from the heat and discard any mussels that have not opened. Arrange all of the mussels on top of the spinach, pour the juices in the pan over the mussels and spinach, sprinkle on the parsley and serve over a bed of steamed spinach, with crusty bread.

MOULES á L'ESCARGOT ( OVEN BAKED MUSSELS)

Steps:

• The secret: We are going to cut the mussels open raw , this is what makes the taste of this recipe. it will take a few mussels to take the hang of it but you'll manage just fine i'm sure.
• Use a sharp potato knife , take the mussel between your thumb and index and nudge it open a bit with a sliding movement ( should need some force) slip the knife in between and scrape the side of the mussel until the big tendon is cut (cut one open any way you want so you can see where the big tendon is located it's in the same place for each mussel), now you can open the mussel a bit and use the knife to make sure the meat is all on 1 side . tear off the empty side of the mussel and place the full side on a big oven dish (the metal thing in your oven) , if you can't get the mussels to stay horizontal , you can use a bit of flour and water to make a dough and put a small ball of this under each mussel , to keep it level , but this isn't surgery so about level without the dough is more than ok.
• While you do the mussels , your other half can make the herb butter . Make sure your butter is about room temperature , mix in the parsley , the garlic and the shallots. also add a pinch of salt and some pepper here. (although salt can be omitted since the mussels contain some seawater still , but i use a bit of salt). Stir the whole mixture up , and let it cool in the fridge a bit so the butter is a bit harder and easier to use later on. now go help your partner cut open the mussels :).
• Preheat your oven at 400°F.
• When all the mussels are open and face up on the tray put about half a teaspoon of your herb butter on each mussel . Gently put the tray ion the oven . cooking should take only a few minutes (keep watching it ), they are done when they've all bubbled for a minute and the onions/shallots start getting some color (they should look golden brown at a glance ).
• Take the whole tray out and place on a fireproof holder in the middle of the table , let people pick them up one by one as they eat . Don't forget to use a piece of baguette to dip in the juice thats in each muscle , that's the best part :).
• Have a nice meal, and don't forget to comment.

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.

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.

MUSSELS AU GRATIN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.
• Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes.
• Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.
• Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.
• Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.