Stuffed Baked Mussels
Stuffed Baked Mussels could be just the pescatarian recipe you've been looking for. One serving contains 94 calories, 4g of protein, and 4g of fat. For 50 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 20. From preparation to the plate, this recipe takes approximately 35 minutes. 112 people found this recipe to be tasty and satisfying. It is brought to you by Foodnetwork. Several people really liked this hor d'oeuvre. A mixture of olive oil, roma tomatoes, lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 39%, this dish is not so tremendous. Similar recipes include Baked Stuffed Mussels, Baked Tahong (Baked Mussels with Mayo-Chili Topping), and Stuffed mussels.
Servings: 20
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 cup dry white wine, such as Sauvignon Blanc
2 tablespoons Italian flat-leaf parsley, for garnish
3 tablespoons flour
3 sprigs fresh thyme
2 cloves garlic, roughly chopped
1 lemon, cut in wedges, for garnish
2 pounds medium fresh mussels, scrubbed and de-bearded, preferably Green Lipped
1/8 teaspoon nutmeg, freshly grated
3 tablespoons olive oil, divided
1 cup finely diced onion
2 cups panko breadcrumbs, divided
1 teaspoon fresh cracked black pepper
1 cup finely diced red bell peppers
1/4 teaspoon red pepper flakes
3 cups rock salt
1 1/2 cups seeded and finely diced Roma tomatoes (about 4)
1 teaspoon sea salt
1 teaspoon finely minced serrano chile
2 tablespoons unsalted butter
1/2 cup whole milk, at room temperature
Equipment:
dutch oven
paper towels
pot
oven
broiler
bowl
Cooking instruction summary:
Watch how to make this recipe. Debeard and clean the exterior of the mussel shells very well (they will be used later for service). In a cast-iron Dutch oven over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring the wine to a simmer and add the mussels. Cover tightly and cook until all the mussels have opened, 6 to 8 minutes. Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop. Rinse the shells and put aside for service. Strain the liquid from the pot and reserve. Wipe the Dutch oven clean with a paper towel. Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize, 4 to 5 minutes. Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes. Add the butter and the flour. Once the butter melts, slowly incorporate the milk. Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny. Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine. Preheat the oven to broil and adjust the rack to 6 inches below the element. Separate, rinse and dry the mussel shells. Spread the rock salt evenly in an ovenproof serving platter. Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture. Place the remaining cup of panko in a shallow bowl or plate and spread out. Gently roll the filled shells in the panko. Nest the filled mussels into the rock salt on the prepared platter. Season with nutmeg, salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning. Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately.
Step by step:
1. Watch how to make this recipe.
2. Debeard and clean the exterior of the mussel shells very well (they will be used later for service).
3. In a cast-iron Dutch oven over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring the wine to a simmer and add the mussels. Cover tightly and cook until all the mussels have opened, 6 to 8 minutes.
4. Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop. Rinse the shells and put aside for service. Strain the liquid from the pot and reserve. Wipe the Dutch oven clean with a paper towel.
5. Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize, 4 to 5 minutes.
6. Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes.
7. Add the butter and the flour. Once the butter melts, slowly incorporate the milk.
8. Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny.
9. Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine.
10. Preheat the oven to broil and adjust the rack to 6 inches below the element.
11. Separate, rinse and dry the mussel shells.
12. Spread the rock salt evenly in an ovenproof serving platter. Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture.
13. Place the remaining cup of panko in a shallow bowl or plate and spread out. Gently roll the filled shells in the panko. Nest the filled mussels into the rock salt on the prepared platter. Season with nutmeg, salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning.
14. Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately.
Nutrition Information:
covered percent of daily need
