STUFFED BAKED MUSSELS
Provided by Guy Fieri Bio & Top Recipes
Time 35m
Yield about 20 filled shells
Number Of Ingredients 20
Steps:
- Debeard and clean the exterior of the mussel shells very well (they will be used later for service).
- In a cast-iron Dutch oven over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring the wine to a simmer and add the mussels. Cover tightly and cook until all the mussels have opened, 6 to 8 minutes.
- Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop. Rinse the shells and put aside for service. Strain the liquid from the pot and reserve. Wipe the Dutch oven clean with a paper towel.
- Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize, 4 to 5 minutes. Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes.
- Add the butter and the flour. Once the butter melts, slowly incorporate the milk. Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny. Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine.
- Preheat the oven to broil and adjust the rack to 6 inches below the element.
- Separate, rinse and dry the mussel shells.
- Spread the rock salt evenly in an ovenproof serving platter. Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture. Place the remaining cup of panko in a shallow bowl or plate and spread out. Gently roll the filled shells in the panko. Nest the filled mussels into the rock salt on the prepared platter. Season with nutmeg, salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning.
- Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately.
STUFFED MUSSELS
Delicious mussels with a parsley butter filling and breadcrum topping... stuffed mussels make a splendid appetizer or light starter! Try our easy recipe with step-by-step, illustrated instructions.
Provided by Chef Philippe
Categories Tapas
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Before starting this Stuffed Mussels recipe, make sure you have organised all the necessary ingredients.
- Finely chop the parsley. You can use herb scissors.
- Peel and finely chop the garlic and shallot, using a slicing knife.
- Place the soft butter in the food processor bowl.
- Mix until smooth and free of butter pieces.
- Add the chopped parsley, sliced garlic and shallot, salt, ground pepper, Espelette pepper and almond powder.
- Cover the bowl with a lid.
- Mix until fine and homogeneous.
- Add the juice of one lemon (or lime). Set aside.
- In a large saucepan, tip the mussels, which have been cleaned beforehand. Add the chopped parsley and shallot.
- Add the dry white wine and bring to a boil.
- Season with ground pepper and a pinch of Espelette pepper. Do not add salt, as mussels are naturally salted.
- Stir frequently until the mussels are wide open.
- Drain the mussels and leave to cool down a little, then remove one shell from each mussel.
- Arrange the empty shells on a baking sheet and fill each of them with one or two mussels, depending on the size.
- Using a small palette knife, spread some parsley butter on the mussels.
- Fill each shell with a generous scoop of butter.
- One by one...
- ... dip each shell in breadcrumbs...
- ... so as to coat the whole surface.
- Arrange the mussels on a baking sheet and refrigerate.
- You may also freeze the mussels for a later use.
- On the day: Arrange the mussels on a baking sheet, then cook in a hot oven (grill function) or in a salamander.
- The mussels are ready when the butter is melted and the surface is golden. Serve them on a slate plate for an elegant starter. Bon appétit!
MUSSELS IN VEGETABLE BROTH
The Mussels in Vegetable Broth recipe out of our category Mussel and Clam! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Main Course
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Peel parsnip and carrot and cut into 1 cm (approximately 1/2-inch) cubes. Cut leek in half lengthwise, rinse well and drain, then cut crosswise into 1 cm (approximately 1/2-inch) pieces.
- Bring vegetable broth with mustard seeds, fennel, parsnip, carrot and leek to a boil in a pot, then cover and cook for about 12 minutes over medium heat.
- Meanwhile, clean mussels and remove beards. Discard any mussels that remain open.
- Season vegetables in pot with salt and pepper. Add the mussels and cook for about 2 minutes over high heat, then cook over low heat for another 4 minutes.
- Rinse tomatoes, cut out stems and then cut tomatoes into 1 cm (approximately 1/2-inch) cubes.
- Rinse the parsley, shake dry, pluck off the leaves and chop coarsely.
- Add the tomatoes and parsley to the mussels and heat through. Season with salt and pepper. Discard unopened mussels. Serve immediately.
Nutrition Facts : Calories 203 kcal, Fat 4 g, SaturatedFat 0.6 g, Protein 22 g, Carbohydrate 18 g, Sugar 0 g, Cholesterol 198 mg
STUFFED FLOUNDER
What's more New England than fish? I've grown up eating lots of fish, and this is one of my favorite recipes. I like to prepare this ahead of time when I'm expecting company. When my guests arrive, I just pop it in the oven and it's ready in 30 minutes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, melt 1/4 cup of butter; add tomato, celery and parsley. Cook over low heat until vegetables are tender and juices evaporate, about 10 minutes. Remove from the heat; stir in the bread crumbs, blue cheese, egg and salt. Spread over fillets; roll up and secure with toothpicks. Place in a greased 11x1x2-in. baking dish. Melt remaining butter; add lemon juice. Pour over fillets. Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Remove toothpicks before serving.
Nutrition Facts :
STUFFED FLOUNDER FILLETS
I love ordering Stuffed Flounder at the restaurants. This one I can enjoy at home and with less calories and carbs.
Provided by David04
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Rinse fillets, pat dry with paper towels.
- Sauté onions over medium heat until tender. Add celery, carrot, and pepper.
- Reduce heat to medium low, cover and cook for 5 minutes, until vegetables are tender.
- Increase heat to medium-high, stir in thyme and cook until all moisture is absorbed. Stir in 1 tablespoon parsley.
- Spoon an equal amount of stuffing into center of each fillet.
- Roll lengthwise and seal with a toothpick.
- Place filets, seam side down, into coated casserole dish.
- In small bowl combine cheese, mayonnaise, and mustard.
- Spread over fish, sprinkle with lemon juice.
- Bake 20 minutes until the fish flakes easily with fork.
MUSSEL-STUFFED FLOUNDER FILLETS WITH VEGETABLES AND MUSSEL BROTH
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 9
Steps:
- Steam the mussels (see recipe). Reserve the broth. Remove the mussels from their shells and halve them if large. Lay the flounder on a work surface, skin side up. Season with 1 teaspoon salt and some pepper. Lay 4 mussels (or 8 halves) on each piece of fillet and roll it up like a jellyroll. Set aside.
- Heat the olive oil in a large saucepan over low heat. Add the onion and carrots, and cook until softened, about 15 minutes. Measure the mussel broth and add enough water to equal 1 1/2 cups. Stir in 1 teaspoon salt. Layer the potato slices over the onions and carrots, add the broth and bring to a boil. Reduce to a simmer, cover and cook for 12 minutes. Place the flounder rolls on top of the potatoes, cover and cook until fish is just cooked through, about 10 minutes.
- Carefully place 1 flounder roll in each of 4 soup plates. Divide the vegetables among the plates, arranging them around the fish. Ladle the broth over and serve immediately.
Nutrition Facts : @context http, Calories 13, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams
STUFFED MUSSELS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring the wine to a simmer in a large pot. Add the mussels. Cover and simmer until the mussels open, 5 minutes; drain and let cool. (Discard any unopened mussels.)
- Break off and discard the empty halves of the shells and loosen the mussels from the other halves.
- Toss the cucumber, roasted red peppers, olive oil, red onion, parsley, cornichons, capers, lemon juice and egg white in a bowl; season with salt and pepper. Spoon over the mussels.
MUSSEL AND SHALLOT STUFFING
This oyster stuffing, a Southern staple, is cooked in a white-wine broth, giving the seasoned bread an undeniably elegant edge.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden brown and toasted, 10 to 12 minutes.
- Meanwhile, in a large pot, heat remaining 2 tablespoons oil over medium heat. Add shallots, celery, and garlic and cook, stirring, until tender, 6 to 8 minutes. Deglaze with wine, scraping up any brown bits with a wooden spoon.
- Add 2 cups water and bring to a boil. Season with salt and pepper. Add mussels and cook, covered, until shells have opened, about 2 minutes. Remove mussels with a slotted spoon and set aside.
- Once cool enough to handle, remove mussels from shells and return to broth (discard shells). Stir in parsley and adjust seasoning. In a large bowl, combine bread and broth, toss, and let stand 10 minutes.
- Transfer mixture to an oiled 2-quart baking dish and drizzle with oil. Cover with parchment-lined foil and bake 30 minutes; uncover and continue baking until top is golden and stuffing is firm, about 25 minutes more.
Nutrition Facts : Calories 267 g, Cholesterol 16 g, Fat 11 g, Fiber 3 g, Protein 12 g, SaturatedFat 1 g, Sodium 583 g
MUSSEL STUFFED MUSHROOMS
Make and share this Mussel Stuffed Mushrooms recipe from Food.com.
Provided by _Pixie_
Categories Mussels
Time 30m
Yield 12 appetizers
Number Of Ingredients 5
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.
Nutrition Facts : Calories 53.9, Fat 4, SaturatedFat 1.5, Cholesterol 10.9, Sodium 101, Carbohydrate 1.6, Fiber 0.2, Sugar 0.4, Protein 3.3
BAKED STUFFED MUSSELS
Provided by Gina Marie Miraglia Eriquez
Categories Appetizer Bake Cocktail Party Dinner Mussel Fall Spring Summer Winter Family Reunion Potluck Boil Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (as part of antipasti) servings
Number Of Ingredients 11
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.
MUSSELS IN LIME-COCONUT BROTH
Steps:
- Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
- Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
- Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.
Nutrition Facts : Calories 569.6 calories, Carbohydrate 28.2 g, Cholesterol 106.9 mg, Fat 31.6 g, Fiber 2.2 g, Protein 45.7 g, SaturatedFat 21.5 g, Sodium 766.7 mg, Sugar 3.5 g
STUFFED MUSSELS
This recipe is brought to us by author, journalist, and Mediterranean food expert Anissa Helou
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 16
Steps:
- In a medium saucepan, heat oil over medium-high heat. Add pine nuts and onions, and cook, stirring occasionally, until lightly golden. Drain rice and stir into the saucepan. Add raisins, tomato paste, cinnamon, allspice, paprika, cayenne, cloves, parsley, and dill. Season with salt and pepper. Add enough water to just cover, about 1 cup. Bring to a boil, reduce the heat to low, and simmer, covered, until the water is absorbed and the rice is just done, 8 to 10 minutes. Remove the saucepan from the heat, wrap the lid with a kitchen towel, and place on the saucepan. Let cool.
- To prepare the mussels, place 1 mussel on a kitchen towel on work surface. Insert the tip of a small knife between the shells at the nerve end of the slanted bottom. Slide the knife downward and all around the shell until you cut into the muscle. The mussel will open easily, with the two halves remaining attached. Repeat process with remaining mussels. Be sure not to rush this part of the preparation or you will either break the shells or hurt yourself with the knife.
- Stir the rice mixture with a fork. Fill each mussel with a teaspoon or more or rice, depending on how large they are. Close the mussels well. If the mussels do not close, tie with a small piece of kitchen twine to keep them closed. Wipe away any rice grains sticking out, and arrange in 2 or 3 layers in the top part of a steamer. Weigh down the filled mussels with a plate, and steam for 10 to 20 minutes. Remove the steamer section, and let the mussels cool. Serve at room temperature with lemon wedges.
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