Mussel Pizza Recipes

MUSSEL PIZZA

Steps:

• Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly opened, 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.
• Preheat the oven to 450 degrees, preferably with a pizza stone in it. Roll out the pizza dough and place on a peel or on a lightly oiled pan.
• Bring 1 cup water or white wine to a boil in a large saucepan, pot or lidded skillet, and add the mussels. Cover and steam until they open, 3 to 4 minutes, stirring the mussels after the first 2 minutes. Using tongs, transfer the mussels to a bowl and discard the water or wine from the pan. When the mussels are cool enough to handle, remove them from their shells and toss with 2 tablespoons of the olive oil, 1 of the garlic cloves, a pinch of red pepper flakes and half of the parsley.
• Stir the remaining garlic into the tomatoes and season to taste with salt and pepper. Brush the pizza dough, but not the rim, with the remaining tablespoon of olive oil. Spread the tomato sauce on the pizza and sprinkle with chili flakes and oregano or marjoram. Place in the hot oven and bake 10 minutes. Remove from the heat and arrange the mussels over the pizza. Pour on any marinade and return to the oven. Bake for another 10 minutes, or until the crust is brown and crispy on the edges. Remove from the heat, sprinkle with the remaining parsley and the Parmesan, and serve.

MUSSEL MARINIERE

Steps:

• Bring a pot of water to a boil for the pasta. In a pot large enough to accommodate the mussels heat 2 tablespoons of the butter and gently cook shallots, celery and tablespoons parsley for about 5 minutes. Add the wine and bring to a boil. Add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate mussels inside. Let them cook for 5 to 7 minutes or until the mussels open. Meanwhile, place the pasta in the boiling water and cook for 3 to 5 minutes or until tender. Drain and portion out. Discard mussels that remain closed. Set the open mussels, in their shells, over pasta. Pour the mussel cooking liquid through a fine strainer into a saucepan. Reduce quickly and slightly. Whisk in remaining two tablespoons of butter and parsley. Season to taste with salt and pepper and pour over mussels and pasta.

SEAFOOD PIZZA

Steps:

• Mussels: Scrub and debeard.
• Sun dried tomatoes: NOT packed in oil.
• Garlic and shallots: Mince.
• Canned Crushed tomatoes: with puree added.
• Shrimp: Raw. Peel. Devein. Cut in half lengthwise.
• Pizza crust: Boboli or the like.
• Combine first 5 ingredients in heavy skillet over med high heat. Cover. Boil until mussels open, shake pan occasionally. Use tongs and move mussels to work surface. Throw out unopened ones. NO you cannot open them and use them.
• Add crushed tomatoes, lemon peel and dried red pepper to same skillet. Stir over med high heat until sauce is thick.
• Remove mussels from shells and discard shells. Place mussels in small bowl.
• Preheat oven to 450°F Bring sauce to simmer over med high heat.
• Add shrimp and scallops and cook until almost cooked through. About 3 minutes. Remove from heat and cool for 10 minutes. Stir in mussels. Season with salt and pepper.
• Place crust on large baking sheet. Brush with garlic oil. Bake until golden brown and crust edges begin to crisp. [10 minutes or so]
• Stir Mozzarella and basil into seafood mix. Spoon over crust. Sprinkle on parmesan.
• Bake until shrimp and scallops are cooked through and mozzarella melt. Transfer to cutting board. Cool 5 minutes. Cut.