Stuffed Mussels Recipes

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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

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

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 (TIGRES)



Stuffed Mussels (Tigres) image

In Bilbao, these stuffed mussels are called Tigres because of their fieriness. I fondly remember the crowded little bars in the old part of Bilbao, where orders of tigres would emerge by the dozens from the tiny kitchens. We devoured these mussels and everyone dropped the empty shells right onto the floor, where periodically they would be raked up. This tapa is not as popular today in the bars as it once was, but I like it so much that I make it whenever I find fresh mussels.

Provided by Jordi Valles

Categories     Mussels

Time 20m

Yield 18 pieces, 6-9 serving(s)

Number Of Ingredients 11

1 1/2 dozen mussels, scrubbed and beards removed
3 tablespoons water
2 tablespoons olive oil
1 tablespoon minced onion
2 tablespoons flour
3 tablespoons white wine
1/2 cup fish stock
1 egg, beaten
1 tablespoon water
4 tablespoons fine dry breadcrumbs
olive oil (for frying)

Steps:

  • Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
  • Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
  • When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it.
  • Heat the two tablespoons of oil in a saucepan and sauté the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell.
  • Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.)
  • To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot.

MUSSELS STUFFED WITH RICE, LEMON AND THYME



Mussels Stuffed With Rice, Lemon And Thyme image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield Four servings

Number Of Ingredients 8

Ingredients for steamed mussels (see recipe)
20 large mussels
1/2 cup rice
2 teaspoons chopped fresh thyme
1/2 teaspoon grated lemon rind
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley

Steps:

  • Steam the mussels (see recipe). Measure the broth and add enough water to make 1 cup. Place this liquid in a small saucepan and bring to a boil. Add the rice, reduce the heat so the liquid simmers slowly, cover and cook until the liquid is absorbed, about 15 minutes. Place the rice in a bowl.
  • Preheat a broiler. Remove the mussels from the shells. Separate 20 half-shells and wash them. Coarsely chop the mussels and add them to the rice. Stir in the thyme, lemon rind, salt and pepper. Divide the mixture among the cleaned mussel shells. Place the stuffed mussels under the broiler until hot, about 3 minutes. Sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 296 milligrams, Sugar 0 grams

STUFFED MUSSELS IN SPICY TOMATO SAUCE



Stuffed Mussels in Spicy Tomato Sauce image

Stuffed mussels is a favorite throughout Italy. In Tuscany alone there are at least three traditional dishes to my knowledge. This is how they cook 'em up in Livorno. See the video for this recipe at the following link: http://www.youtube.com/watch?v=u0Hs-RczKLo

Provided by alfrescoacsi

Categories     Mussels

Time 1h45m

Yield 24 stuffed mussels, 4-6 serving(s)

Number Of Ingredients 18

24 large mussels (about 15 oz.)
10 ounces ground beef
3 ounces stale crusty bread
1 1/2 cups broth
1 tablespoon minced flat leaf parsley
1 garlic clove (minced)
ground black pepper (20 turns of pepper mill)
3 -4 tablespoons grated parmesan cheese
1 egg
1 teaspoon salt
25 ounces crushed peeled tomatoes
2 garlic cloves (minced)
1 tablespoon minced flat leaf parsley
1 small chili pepper (minced)
6 tablespoons extra-virgin olive oil
liquid released from mussels
1 teaspoon salt
1 tablespoon minced flat leaf parsley

Steps:

  • Beard and clean mussels.
  • Open mussels over bowl to collect liquid. Set aside.
  • Cut stale bread up into cubes, place in bowl and moisten with broth. Let stand till bread has softened.
  • Squeeze bread well of all liquid. Mix all the stuffing ingredients well in a bowl.
  • Stuff mussels placing a heaping tablespoon of the stuffing on an open shell, press the two shells shut and wipe off the stuffing that squishes out.
  • Make the tomato sauce: Sauté garlic, chili pepper and parsley in the oil over medium heat (do not let garlic brown). Add the crushed peeled tomatoes, stir and then add the mussel juice you've kept aside. Let sauce simmer for about 15 minutes.
  • Gently place mussels into pan, cover and let mussels stew for about half an hour or until stuffing has cooked through.
  • Serve and garnish with a sprinkling of parsley.

STUFFED MUSSELS



Stuffed Mussels image

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

1/4 cup extra-virgin olive oil
1 tablespoon pine nuts
1 medium onion, finely chopped
1/2 cup short-grained rice, such as Spanish Calasparra or paella, soaked in warm water
1 tablespoon raisins
1 1/2 tablespoons tomato paste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon sweet paprika
1 pinch of cayenne pepper
1 pinch of ground cloves
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon fresh dill, chopped
Coarse salt and freshly ground pepper
25 large mussels, scrubbed and debearded
2 lemons, cut into wedges

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.

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

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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