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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The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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