Stuffed Baked Mussels Recipes

BAKED STUFFED MUSSELS

Baked Stuffed Mussels image

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

Ingredients

1/4 cup water
48 cultivated mussels (2 pounds), rinsed well
1 1/2 cups coarse fresh bread crumbs from a crusty Italian loaf
1/4 cup extra-virgin olive oil
1/4 cup grated Pecorino Romano or Parmigiano-Reggiano
3 large garlic cloves, minced
1/2 cup finely chopped flat-leaf parsley
1/4 teaspoon dried oregano
1/8 teaspoon fine sea salt
Accompaniment:
Accompaniment: lemon wedges

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.

STUFFED MUSSELS

Stuffed Mussels image

Provided by Food Network

Categories appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

4 pounds mussels
1/2 cup dry white wine
1/4 pound prosciutto
3 ounces plain bread crumbs
5 tablespoons chopped fresh parsley
4 or 5 garlic cloves, crushed
1/2 cup olive oil
Salt and pepper to taste
Garnish: lemon wedges

Steps:

Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet (do not discard the other half of the shell just yet). Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel. Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched). Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.

STUFFED MUSSELS

Stuffed mussels image

A cold weather treat for two, make sure you choose nice big mussels to make it worth the effort

Provided by Valentine Warner

Categories Lunch, Main course, Starter

Time 35m

Number Of Ingredients 9

Ingredients

24 very large live mussels
1 thick slice bread from a day-old loaf
25g/1oz walnut halves
100g butter , cubed
4 garlic cloves , roughly chopped
1 tbsp fresh lemon juice
1 tbsp grated parmesan
3 tarragon sprigs, leaves stripped and roughly chopped
small bunch curly parsley , roughly chopped

Steps:

Scrub the mussels really well and remove the beards. Discard any with damaged shells and those that don't shut tight when tapped on the edge of the sink. Rinse well. Put all the mussels in a medium saucepan and cover with a tight-fitting lid. Place over a high heat and cook for 2 mins, shaking the pan halfway, until all the shells have steamed open but the mussels are only just cooked. Discard any that don't open. Tip into a colander and leave to cool.
Tear the bread into rough pieces, put in a food processor and blend into crumbs. Rub the walnuts between your hands to remove some of the papery skins. Add the walnuts, butter, garlic, lemon juice and Parmesan to the crumbs. Season with a good pinch of salt and ground black pepper. Blitz until all the ingredients begin to blend. Add the herbs to the stuffing and blend until combined with the butter.
Heat the grill to its hottest setting. Take each mussel and carefully prise off one half of each shell. Drain away any excess liquid. Place the mussels in their remaining shells on a small baking tray. Using a teaspoon and your finger, divide the stuffing mixture between each mussel shell, making sure the mussel itself is fully covered. Place the tray fairly close to the grill and cook for about 2 mins until the stuffing is pale golden brown and the mussels are hot and surrounded by the melted butter. Transfer the shells to 2 plates and eat straight away.

Nutrition Facts : Calories 657 calories, Fat 55 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 2.26 milligram of sodium

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