MUSSELS WITH HERBED BREAD CRUMBS
Yield Makes 8 first-course or hors d'oeuvre servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Stir together bread crumbs, oil, cheese, garlic, oregano, red pepper flakes, and table salt.
- Scrub reserved shells inside and out and dry thoroughly. Spread kosher salt about 1/4 inch deep in a large shallow (1-inch-deep) baking pan and nestle shells in salt to keep them level. Return shucked mussels to shells and top each with about 1 teaspoon bread crumb mixture.
- Bake mussels in middle of oven until crumbs are golden brown and crisp, about 7 minutes.
- Cool slightly and brush salt from bottoms of mussel shells before serving.
MUSSELS IN RED PESTO
Mussels are full of omega-3, iron and protein - try yours cooked in red pesto and wine
Provided by Good Food team
Categories Dinner, Main course
Time 12m
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan and cook the shallot for 4-5 mins until softened. Pour in the wine, add the chilli flakes and bubble for 2 mins.
- Add the mussels. Cover and cook for 5 mins until all the shells have opened. Discard any that remain closed. Stir in the red pesto and toss well. Tip into a large bowl and serve with crusty bread.
Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Protein 25 grams protein, Sodium 1.49 milligram of sodium
BAKED MUSSELS WITH PESTO BREADCRUMBS
Make and share this Baked Mussels With Pesto Breadcrumbs recipe from Food.com.
Provided by susie cooks
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat. Add wine and mussels; cover and cook 3 to 5 minutes. Discard any unopened mussels, and reserve cooking liquid.
- Allow mussels to stand until cool enough to handle. Open mussels, and discard top shells. Detach meat, and return to bottom half.
- Combine breadcrumbs and next 3 ingredients in a small bowl; mix well.
- Pour 1/2 inch kosher salt into a large baking pan. Place mussels on top of salt in baking pan. Spoon 1/2 teaspoon of reserved cooking liquid over each mussel. Top with heaping teaspoon of breadcrumb mixture.
- Broil 5 1/2 inches from heat 3 minutes or until breadcrumbs are lightly browned. Serve immediately.
Nutrition Facts : Calories 500.2, Fat 30.3, SaturatedFat 10.9, Cholesterol 95, Sodium 1250.4, Carbohydrate 17.4, Fiber 0.6, Sugar 1.1, Protein 34.5
3-INGREDIENT MUSSELS WITH WHITE WINE AND PESTO
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Provided by Molly Baz
Categories 3-Ingredient Recipes Shellfish Appetizer Mussel Seafood Quick & Easy Wine White Wine Herb Dinner
Yield 4 appetizer servings
Number Of Ingredients 4
Steps:
- Bring wine to a boil in a large pot. Add mussels, cover, return to a boil, then reduce heat and bring to a simmer. Cook mussels until they open, 3-4 minutes. Stir in pesto; season with salt and pepper.
- Using a slotted spoon, divide mussels among bowls. Top evenly with broth and serve immediately.
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.
JAPANESE-STYLE BAKED MUSSELS
This recipe was given to me by a dear friend. My husband often enjoys it and requests that I make it often.
Provided by ChamoritaMomma
Categories Mussels
Time 30m
Yield 12 pieces, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to: Broil, top heat, 500°.
- Prep ingredients: Ingredients are for about a dozen New Zealand Greenlipped, or two dozen Black Mussels. If using fresh: quickly saute in a hot pan with a touch of oil until they pop open. Remove from pan. Pull meat from mussels, slice into three pieces and place back into mussel half. If using precooked frozen, remove meat from mussel half, cut into three pieces and place back into mussel half. Arrange in a large baking pan, broiler safe.
- For dressing and cooking: Combine all ingredients. Place about a tablespoon of dressing over each mussel half. Sprinkle with a little Panko. Broil until bubbly and lightly browned. Remove from baking pan and top with green onion.
- Tobiko can be found in the freezer section at most asian markets.
Nutrition Facts : Calories 262.6, Fat 18.3, SaturatedFat 2.9, Cholesterol 95.5, Sodium 715.5, Carbohydrate 16.5, Fiber 0.3, Sugar 5.3, Protein 9.4
CRUNCHY BAKED MUSSELS
This is a great little dish for entertaining as you can pre-cook and stuff the mussels several hours ahead of serving
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 29m
Yield Serves 4 as a starter or light main course
Number Of Ingredients 4
Steps:
- Scrub the mussels and pull off any beards. Rinse in several changes of cold water, then discard any that are open and do not close when tapped against the side of the sink.
- Drain the mussels and put in a large pan with a splash of water. Bring to the boil, then cover the pan, shaking occasionally, until the mussels are open - this will take 2-3 mins. Drain well, then discard any that remain closed. Heat grill to high.
- Mix the crumbs and zest. Remove one side of each shell, then spread a little butter onto each mussel. Set on a baking tray and sprinkle with crumbs. Grill for 3-4 mins until crunchy.
Nutrition Facts : Calories 301 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium
PESTO BREAD CRUMBS
From More Recipes from a Kitchen Garden - Shepherd's Garden Seeds... Serve sprinkled on cooked veggies, deviled eggs or to top casseroles.
Provided by dicentra
Categories High In...
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a food processor until thoroughly blended.
- After using, refrigerate any leftovers.
Nutrition Facts : Calories 366.6, Fat 15.3, SaturatedFat 3.5, Cholesterol 11, Sodium 879.3, Carbohydrate 43.7, Fiber 4.2, Sugar 4, Protein 14.8
EASY ITALIAN BREADCRUMBS
Make and share this Easy Italian Breadcrumbs recipe from Food.com.
Provided by diabeticparents
Categories < 30 Mins
Time 25m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Cut bread into cubes, place on cookie sheet in 250 degree oven. Bake for approximately 15-20 minutes, or until bread is browned and hard.
- Remove from oven, place bread crumbs and Italian seasoning in blender and mix until well blended and resembling a bread crumb consistency.
Nutrition Facts : Calories 275.5, Fat 4.7, SaturatedFat 1, Sodium 590.2, Carbohydrate 51.6, Fiber 7.7, Sugar 6.2, Protein 10.9
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BAKED MUSSELS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (6)Total Time 40 minsCategory AppetizersCalories 244 per serving
- In a small bowl, mix the bread crumbs, parsley, and garlic. Season with salt and a few grindings black pepper. Drizzle with about 2 tablespoons olive oil and mix until the bread crumbs are thoroughly moistened.
- Dump the mussels in a large skillet. Cover the skillet and place it over high heat, shaking often, until the mussels start to open. As the mussels open, transfer them to a roasting pan or rimmed baking sheet. (Because the mussels will be baked, they need be heated just long enough to force the shells open.) Snap off the top shells and arrange the mussels so they support each other evenly rather than tilt to one side.
- Drizzle any cooking liquid from the pan over the mussels and into the shells. Spoon the seasoned bread crumbs over the mussels, packing them gently into the shells with the back of the spoon. Drizzle the mussels with a little more olive oil.
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