BAKED MUSSELS
These baked mussels are an easy and delicious combination of tender mussels with a crisp, garlicy crumb topping.
Provided by Caroline's Cooking
Categories Appetizer/Starter
Time 15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400F/200C. Prepare a baking dish with slightly scrunched foil in it (to help the mussels be able to sit level).
- Scrub the mussels, removing any dirt and hairy bit, clean and discard any that are broken.
- Put the mussels in a pot with the water, cover and put on a medium-high heat for a couple minutes until they open up. Remove form the heat.
- Meanwhile, mix together the breadcrumbs, parmesan, parsley, garlic, oregano and olive oil in a small bowl.
- When the mussels have steamed, remove one side of the shell and use it to loosen the mussel from the shell, if still attached. Sit the mussel on one side of the shell and set it level on the foil in baking dish. Repeat with the rest of the mussels.
- Spoon/press some of the breadcrumb mixture on top of each mussel, trying to cover the mussel itself as far as possible. If you like, put a little of the mussel cooking juice in the bottom of the shell to help keep the mussel moist.
- Bake the mussels for approx 7-10 minutes until gently golden on top. Serve warm or room temp (don't re-heat them as they will likely go dry and/or tough).
Nutrition Facts : Calories 151 kcal, Carbohydrate 7 g, Protein 9 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 255 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED MUSSELS RECIPE
A no-fuss appetizer that is sure to delight and impress your guests. These plump mussels pops in your mouth and make a perfect al fresco appetizer!
Provided by Italian Kitchen Confessions
Categories Appetizer
Time 25m
Number Of Ingredients 8
Steps:
- First, turn on your oven to 450°F (230°C). Gather all the ingredients together: Mussels, bread crumbs, parsley, garlic, EVOO,white pepper and salt.
- Mix all the ingredients except the mussels. Prepare the mussels and remove the water from the bag. Clean them and remove the beard. Open them and discard the empty half of the shells.
- Arrange them on a baking sheet covered with foil. Briskly spread the mixture over allthe mussels, making sure they are evenly covered. Drizzle a little olive oilover the seafood.
- Cook the mussels in the oven for 15 minutes, then switch to broil for 5-10 minutes until the mussels are golden brown.
- Remove from the oven and arrange ona serving plate with some additional parsley, lemon wedges and baguette slices. MANGIA and enjoy!
Nutrition Facts : Calories 94 kcal, Carbohydrate 8 g, Protein 8 g, Fat 3 g, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
STUFFED BAKED MUSSELS
Provided by Guy Fieri Bio & Top Recipes
Time 35m
Yield about 20 filled shells
Number Of Ingredients 20
Steps:
- 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.
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
OVEN ROASTED MUSSELS
I found this recipe in one of my Bon Appetit magazines. It is so delicious. It is a true treat, as mussels can be expensive.
Provided by Leilani
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Position 1 rack in bottom third of oven and the other rack in top third of oven.
- Mix 1st seven ingredients in a small bowl; season with salt and pepper.
- Brush bread on both sides with olive oil; place on top baking rack in oven.
- Place mussels in wide oven-proof pot; cover and put on bottom rack.
- Roast mussels until mussels open, about 5-9 minutes.
- Watch bread until it is lightly toasted.
- Remove any mussels that did not open.
- Add herb butter and stir until melted.
- Divide mussels and juices among bowls and sprinkle with remaining chopped chives.
- Serve with bread.
Nutrition Facts : Calories 423.9, Fat 30.1, SaturatedFat 10.1, Cholesterol 94, Sodium 732.1, Carbohydrate 10.2, Fiber 0.1, Sugar 0.1, Protein 27.4
More about "baked mussels food"
FILIPINO BAKED TAHONG RECIPE (BAKED MUSSELS)
From pinoyrecipe.net
BAKED MUSSELS - COOKING WITH NONNA
From cookingwithnonna.com
CHEESY BAKED MUSSELS - FOXY FOLKSY
From foxyfolksy.com
HOW TO COOK MUSSELS | ALLRECIPES
From allrecipes.com
10 BEST BAKED MUSSELS RECIPES | YUMMLY
From yummly.com
BAKED MUSSELS - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
BAKED MUSSELS (COZZE ARRAGANATE) RECIPE - NANCY …
From foodandwine.com
Servings 4-8
- Preheat the oven to 425°. Discard any mussels that are gaping, keeping only those that are firmly closed. Place the mussels in a deep skillet with 3 tablespoons of water and cook over moderately high heat, stirring frequently. As the mussels open, transfer them to a large platter with a slotted spoon.
- When all the mussels are cooked, strain the liquid in the pan through a sieve lined with several layers of cheesecloth. (You should have 1/4 cup of liquid; if not, make up the balance with a little dry white wine.) Remove the mussels from their shells, reserving 1 half shell for each mussel; set the shells on a baking sheet and fill each with a mussel.
- In a small bowl, combine the bread crumbs, parsley, garlic, grated cheese and oregano. Evenly sprinkle the crumbs over the mussels, then drizzle with the olive oil and the strained mussel liquid.
- Bake the mussels in the oven for about 10 minutes, or until the tops are brown and crisp. Serve hot or at room temperature. (Do not reheat or the mussels will toughen.)
CHEESE-MAYO BAKED MUSSELS (MUSSELS DYNAMITE) - RASA MALAYSIA
From rasamalaysia.com
NEW ZEALAND BAKED MUSSELS - INTERNATIONAL CUISINE
From internationalcuisine.com
BAKED MUSSELS (CHEESY BAKED TAHONG) | AMIABLE FOODS
From amiablefoods.com
THAI STYLE STEAMED MUSSELS - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
SIMPLE AND EASY BAKED MUSSELS RECIPE - MY NATURAL FAMILY
From mynaturalfamily.com
BAKED MUSSELS RECIPE - RECIPES.NET
From recipes.net
JAPANESE DYNAMITE MUSSELS - SUPER EASY! - THE SEASONED WOK
From theseasonedwok.com
BAKED MUSSEL RECIPE - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
THE 20 BEST MUSSEL RECIPES - GYPSYPLATE
From gypsyplate.com
STUFFED BAKED MUSSELS (BAKED TAHONG) - FOXY FOLKSY
From foxyfolksy.com
MUSSELS RECIPES | JAMIE OLIVER
From jamieoliver.com
HOW TO COOK MUSSELS WITH GARLIC WHITE WINE SAUCE - RECIPETIN EATS
From recipetineats.com
EASY BAKED MUSSELS RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
FRENCH STEAMED MUSSELS - CAFE DELITES
From cafedelites.com
BAKED MUSSELS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
MUSSEL RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
THE EASY RECIPE FOR MUSSELS AU GRATIN
From finedininglovers.com
CHEESY BAKED MUSSELS | JUST PL;AIN COOKING
From justplaincooking.ca
BAKED MUSSELS, POTATOES AND ZUCCHINI (TIèDDA) - FOOD & WINE
From foodandwine.com
BAKED MUSSELS WITH CHEESY GARLIC BUTTER TOPPING
From russianfilipinokitchen.com
10 BEST BAKED MUSSELS RECIPES - YUMMLY
From yummly.co.uk
OVEN BAKED CHEESY MUSSELS RECIPE - MAGIC SKILLET
From magicskillet.com
BAKED MUSSELS WITH CHEESE AND GARLIC - PUPS WITH CHOPSTICKS
From pupswithchopsticks.com
MUSSEL RECIPES | ALLRECIPES
From allrecipes.com
BAKED MUSSELS RECIPE - SO CREAMY AND CHEESY! - SPRING TOMORROW
From springtomorrow.com
WHAT TO SERVE WITH MUSSELS (20 EASY IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
BAKED MUSSELS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BAKED MUSSELS IN GARLIC BUTTER SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
BAKED MUSSELS - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
BAKED MUSSELS USING KINKAWOOKA POT READY MUSSELS
From epseafoods.com.au
26 EASY AND TASTY BAKED MUSSELS RECIPES BY HOME COOKS
From cookpad.com
ROASTED MUSSELS WITH GARLIC-BUTTER CRUMBS - DIETHOOD
From diethood.com
EASY MEXICAN ASIAN BAKED MUSSELS - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
BAKED MUSSELS WITH MAYONNAISE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
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