STUFFED MUSSELS
Provided by Food Network
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
BAKED STUFFED MUSSELS
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
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
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
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
More about "baked stuffed mussels recipes"
STUFFED BAKED MUSSELS (BAKED TAHONG) - FOXY FOLKSY
From foxyfolksy.com
5/5 (5)Total Time 25 minsCategory AppetizerCalories 255 per serving
- Place the mussels in a large pot. Add a little water (1/4 cup) or no water at all. Cover the pot with lid and cook over medium-low heat just until the shells open up. Let it cool down a bit and remove the other half of the shells.
- In a small saucepan over medium heat, melt butter then add minced garlic. Cook until tender. Add in the breadcrumbs and mix. Cook for about a minute.
- Pour in the milk and stir continuously until the sauce starts to thicken. Season with salt. Cook until it becomes thick stirring constantly to prevent it from burning. Remove from heat and set aside.
BAKED MUSSELS - COOKING WITH NONNA
From cookingwithnonna.com
STUFFED AND BAKED MUSSELS RECIPE | SILVIA COLLOCA | SBS FOOD
From sbs.com.au
5/5 (1)Servings 4-6Cuisine ItalianCategory Canape
STUFFED MUSSELS RECIPE - BBC FOOD
From bbc.co.uk
BAKED STUFFED SPICY MUSSELS | RECIPES | LEE KUM KEE
From uk.lkk.com
BAKED STUFFED MUSSELS – NANA'S RECIPES
From recipes.connorbowen.com
BAKED STUFFED MUSSELS RECIPES - FOOD NEWS
From foodnewsnews.com
STUFFED BAKED MUSSELS RECIPE | RECIPELAND
From recipeland.com
BAKED STUFFED MUSSELS » RECIPECOLLAGE.COM
From recipecollage.com
MEDITERRANEAN BAKED STUFFED MUSSELS RECIPE - SUPER SEAFOOD …
From superseafoodrecipes.com
BAKED STUFFED MUSSELS WITH FOCACCIA AND LEMON RECIPE
From pinterest.com
BAKED STUFFED MUSSELS - PLAIN.RECIPES
From plain.recipes
BAKED STUFFED MUSSELS | AKIS PETRETZIKIS
From akispetretzikis.com
BAKED STUFFED MUSSELS - READER'S DIGEST CANADA
From readersdigest.ca
STUFFED MUSSELS | LUNCH RECIPES | GOODTO
From goodto.com
STUFFED BAKED MUSSELS – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love