Mussel Casserole Recipes

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.

MUSSEL CASSEROLE

Steps:

• Preheat the oven to 375°F
• Scrub and rinse the mussels well. Pull away the beards and discard them. Throw away any mussels that have cracked shells. Put the mussels in a sauté pan, add the wine, cover the pot and steam them until the shells begin to open. Drain and strain the liquid through cheesecloth over a colander in a bowl. Save the liquid.
• Remove the top shell of each mussel but leave the mussel in the bottom shell. Set them aside.
• Spread the olive oil in an earthenware casserole dish. Arrange a layer of onions over the olive oil. Add a layer of tomatoes and a layer of potatoes. Place the mussels in their shells over the potatoes in a single layer. Salt and pepper the mussels to taste.
• Combine the cheese, bread crumbs, and parsley together in a small bowl. Spread some of the mixture over the mussels. Continue making layers of onion, tomatoes, potatoes, and mussels and spread some of the cheese/bread crumb mixture over each mussel layer.
• Pour the mussel liquid along the side of the pan. Pour the beaten egg over the top of the casserole.
• Bake uncovered until the potatoes are browned, approximately 45 minutes. Use a spoon to scoop and serve.

MUSSEL CASSEROLE

Steps:

• Halve your cherry tomatoes, Peel and thinly slice into rounds your potatoes. Your parsley should be fresh I always use italian parsley chopped. You will need salt and coarsely ground black pepper to taste.
• Preheat oven to 375.
• Scrub and rinse the mussels well. Pull awa the beards and discard them. Throw away any mussels with cracked shells. Put mussels in saute pan, add wine, cover the pot ad steam them until the shells open. Drain in a cheesecloth lined strainer or colander over a bowl. RESERVE THE LIQUID.
• Remove the top shell of each mussel. Set the mussels aside. Spreadthe olive oil in a casserole dish. Arrange a layer of onions over the olive oil. Add a layer of tomatoes and layer of potatoes. Place the mussels in their shells over the potatoes in a single layer.
• Salt and pepper the mussels to taste.
• Combine the cheese, bread crumbs, and parsley together in a small bowl. Sprinkle some of the mixture over the mussels. Continue making layers of onion, tomatoes, potatoes, mussels and cheese.
• Pour reserved mussel liquid along the side of the pan. Pour the beaten egg over the top of the casserole.
• Bake uncovered until the potatoes are browned, about 45 minutes. Use a spoon to scoop and serve.