Roasted Breaded Mussels Cozze Al Forno Recipes

ROASTED BREADED MUSSELS (COZZE AL FORNO)

Roasted Breaded Mussels (Cozze Al Forno) image

Here is a great Italian appetizer recipe that we served at the catering company many times--a delightful taste of mussels, garlic, and cheese in a crusty topping. It's easy to make and a great crowd pleaser--try it at your next party!

Provided by beach bum in the Ph

Categories Mussels

Time 40m

Yield 6 per person, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs medium mussels, scrubbed well
2 tablespoons fresh garlic, minced
3 tablespoons flat leaf parsley, chopped
1/2 teaspoon dried oregano, crumbled
2 tablespoons parmigiano, freshly grated
1/4 cup Italian seasoned breadcrumbs
1/4 cup extra virgin olive oil

Steps:

Preheat the oven to 425°F.
Prepare the scrubbed mussels for cooking by checking to make sure that none of the shells are open (discard the open ones).
Place the mussels in a pan with 1/2 cup of water or dry white wine over medium high heat and cook stirring frequently just until the mussels begin to open. Remove and put into a bowl as the shells will continue to open.
When all of the mussels are removed, strain the liquid through a sieve or cheesecloth and reserve the liquid. You should have a 1/4 cup of the liquid. Now remove the mussels from their shells reserving half of the shells. Place the halved shell on a baking sheet and place a mussel in each one.
In a small bowl, combine the garlic, parsley, oregano, grated cheese, and breadcrumbs. Now sprinkle the mixture over the mussels in a thin layer. Now drizzle the olive oil and a little of the reserved liquid over the breadcrumb mixture.
Bake the mussels for about 10 minutes or until the tops of the breadcrumbs are brown and crisp (careful not to burn the breadcrumbs).
Serve right away and enjoy.

Nutrition Facts : Calories 234.5, Fat 12.7, SaturatedFat 2, Cholesterol 42.5, Sodium 523.2, Carbohydrate 10.2, Fiber 0.4, Sugar 0.3, Protein 19

ROASTED MUSSELS

Roasted Mussels image

This recipe for roasted mussels, courtesy of Sam Hayward of Fore Street, brings the delicious taste of the sea to any meal.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

2 pounds fresh blue mussels, debearded and rinsed
1 1/2 ounces whole almonds, skin on
3 1/2 tablespoons unsalted butter
1 1/2 tablespoons finely minced shallots
2 cloves garlic, finely minced
6 tablespoons dry white wine, such as Sauvignon Blanc
1 tablespoon fresh lemon juice
1 1/2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh chervil leaves
Coarse sea salt and freshly ground pepper
Crusty bread, for serving

Steps:

Preheat oven to 400 degrees. Spread almonds in an even layer on a baking sheet. Transfer baking sheet to oven and roast until fragrant, about 5 minutes; let cool. Coarsely chop almonds by hand or pulse in a food processor.
Place a 5 1/4 quart nonreactive cast-iron roasting pan over medium heat. Add 1 tablespoon butter and cook until melted. Add shallots and garlic, cooking until translucent, 2 to 3 minutes. Add wine and lemon juice, bring to a boil, and immediately remove from heat. Toss in herbs and almonds; season with salt and pepper.
Increase oven temperature to 450 degrees. Arrange mussels in the roasting pan in no more than two even layers. Cut remaining 2 1/2 tablespoons butter into pieces and place over mussels. Transfer to oven and roast, tossing mussels to coat, every 3 to 4 minutes, until mussels have opened and sauce is creamy. Serve immediately with bread for dipping.

COZZE (MUSSELS)

Cozze (Mussels) image

This delicious recipe was taught in an Italian cooking class I attended. Green Lip Mussels are sold frozen - possible subs for the mussels are swordfish or tuna.

Provided by ellie_

Categories Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

30 green lip mussels (see possible subs listed in the description)
1/2 onion, diced
2 garlic cloves, minced
1 cup tomatoes, pureed
1/4 cup white wine
1/4 cup fish stock (or clam broth)
4 tablespoons anisette
4 tablespoons olive oil

Steps:

In a large skillet over medium heat add olive oil and onions. Cook until tender. Stir in garlic and cook stirring until golden.
Stir in mussels (see subs in description), wine and broth and let simmer for 2-5 minutes.
Stir in tomatoes and anisette (or Sambucca) and let simmer for 5 minutes or so.
Pour into bowls to serve.

Nutrition Facts : Calories 252.9, Fat 16.4, SaturatedFat 2.4, Cholesterol 33.8, Sodium 370, Carbohydrate 8.3, Fiber 0.8, Sugar 1.9, Protein 15.3

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