Stuffed mussels

Stuffed mussels requires roughly 35 minutes from start to finish. This recipe serves 2. For $2.78 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 597 calories, 18g of protein, and 52g of fat per serving. 10 people found this recipe to be yummy and satisfying. If you have tarragon, mussels, lemon juice, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. It is a good option if you're following a pescatarian diet. With a spoonacular score of 84%, this dish is super. If you like this recipe, take a look at these similar recipes: Stuffed Mussels, Baked Stuffed Mussels, and Stuffed Baked Mussels.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 4 minutes

 

Ingredients:

1 thick slice bread from a day-old loaf

100g butter, cubed

small bunch curly parsley, roughly chopped

4 garlic cloves, roughly chopped

1 tbsp fresh lemon juice

24 very large live mussels

1 tbsp grated parmesan

3 tarragon sprigs, leaves stripped and roughly chopped

25g 1oz walnut halves

Equipment:

sauce pan

food processor

colander

frying pan

grill

baking pan

Cooking instruction summary:

Scrub the mussels really well andremove the beards. Discardany with damaged shells and those thatdon’t shut tight when tapped on the edgeof the sink. Rinse well. Put all the musselsin a medium saucepan and cover with atight-fitting lid. Place over a high heat andcook for 2 mins, shaking the pan halfway,until all the shells have steamed openbut the mussels are only just cooked.Discard any that don’t open. Tip intoa colander and leave to cool.Tear the bread into rough pieces, put ina food processor and blend into crumbs.Rub the walnuts between your hands toremove some of the papery skins. Addthe walnuts, butter, garlic, lemon juiceand Parmesan to the crumbs. Season witha good pinch of salt and ground blackpepper. Blitz until all the ingredients beginto blend. Add the herbs to the stuffingand blend until combined with the butter.Heat the grill to its hottest setting. Takeeach mussel and carefully prise off onehalf of each shell. Drain away any excessliquid. Place the mussels in their remainingshells on a small baking tray. Using ateaspoon and your finger, divide thestuffing mixture between each musselshell, making sure the mussel itself isfully covered. Place the tray fairly closeto the grill and cook for about 2 minsuntil the stuffing is pale golden brownand the mussels are hot and surroundedby the melted butter. Transfer the shellsto 2 plates and eat straight away.

 

Step by step:


1. Scrub the mussels really well andremove the beards. Discardany with damaged shells and those thatdon’t shut tight when tapped on the edgeof the sink. Rinse well. Put all the musselsin a medium saucepan and cover with atight-fitting lid.

2. Place over a high heat andcook for 2 mins, shaking the pan halfway,until all the shells have steamed openbut the mussels are only just cooked.Discard any that don’t open. Tip intoa colander and leave to cool.Tear the bread into rough pieces, put ina food processor and blend into crumbs.Rub the walnuts between your hands toremove some of the papery skins.

3. Addthe walnuts, butter, garlic, lemon juiceand Parmesan to the crumbs. Season witha good pinch of salt and ground blackpepper. Blitz until all the ingredients beginto blend.

4. Add the herbs to the stuffingand blend until combined with the butter.

5. Heat the grill to its hottest setting. Takeeach mussel and carefully prise off onehalf of each shell.

6. Drain away any excessliquid.

7. Place the mussels in their remainingshells on a small baking tray. Using ateaspoon and your finger, divide thestuffing mixture between each musselshell, making sure the mussel itself isfully covered.

8. Place the tray fairly closeto the grill and cook for about 2 minsuntil the stuffing is pale golden brownand the mussels are hot and surroundedby the melted butter.

9. Transfer the shellsto 2 plates and eat straight away.


Nutrition Information:

 

Related Videos:

Stuffed Mussels - Cozze Ripiene - Rossella's Cooking with Nonna

 

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Food Trivia

Worcestershire sauce is made from dissolved anchovies (including the bones) that have been soaked in vinegar.

Food Joke

Home - A - Age Jokes "That's an excellent essay for someone your age," said the English teacher. "How about for someone my Mum's age, Miss?" "Welcome to school, Simon," said the nursery school teacher to the new boy. "How old are you?" "I'm not old," said Simon. "I'm nearly new." Miss Jones agreed to be interviewed by Fred for the school magazine. "How old are you, ma'am?" asked Fred. "I'm not going to tell you that," she replied. "But Mr Hill the technical teacher and Mr Hill the geography teacher told me how old they were." "Oh well," said Miss Jones. "I'm the same age as both of them." The poor teacher was not happy when she saw what Fred wrote: Miss Jones, our English teacher, confided in me that she was as old as the Hills. "Now remember, boys and girls," said the science teacher, "you can tell a tree's age by counting the rings in a cross section. One ring for each year." Fred went home for tea and found a chocolate roll on the table. "I'm not eating that, Mum!" she said. "It's five years old." Grandma: You've left all your crusts, Fred. When I was your age I ate every one. Fred: Do you still like crusts, Grandma? Grandma: Yes, I do. Fred: Well, you can have mine. How old is your wife? Approaching forty. From which direction? An eminent old man was being interviewed, and was asked if it was correct that he had just celebrated his ninety-ninth birthday. `That's right,' said the old man. `Ninety-nine years old, and I haven't an enemy in the world. They're all dead.' `Well, sir,' said the interviewer, `I hope very much to have the honour of interviewing you on your hundredth birthday.' The old man looked at the young man closely, and said, `I can't see why you shouldn't. You look fit and healthy to me!'.

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