Baked Stuffed Mussels Food

BAKED STUFFED MUSSELS

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 BAKED MUSSELS

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

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.

STUFFED MUSSELS

Steps:

• Thoroughly clean the mussels, removing any beards and discarding any mussels that will not close when tapped.
• Place the cleaned mussels in a large, deep skillet, sprinkle generously with salt, and add the wine plus 1 cup of water.
• Bring the mixture to a simmer, and cook until the mussels open, about 5 minutes.
• Remove the mussel meat from the shells, keeping the shells and discarding any that did not open.
• Strain the cooking liquid and set one cup aside.
• in another skillet, saute the onion in the olive oil until soft.
• Add the rice, and cook for a few more minutes, until the rice is well coated with the oil.
• Add the reserved mussel cooking liquid, cover the pan, and let simmer over low heat for 15 minutes, until the rice is nearly done.
• Add the allspice and pine nuts, season with freshly ground pepper, cover, and let cook for another 5 minutes.
• Taste the rice for doneness, and reseason if needed. Toss the mussel meat with the rice mixture very gently.
• Fill the reserved mussel shells with the rice mixture, making sure that each shell contains one of the mussel meats.
• Serve hot or chill to serve later.

STUFFED MUSSELS

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.

STUFFED MUSSELS (TURKISH)

Steps:

• Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell.
• Preserve the liquid from mussels.
• Rinse the opened mussels well with water.
• Chop onion and sauté in olive oil with pine nut for 15 minutes.
• Add rice; sauté further 15 minutes stirring.
• Add tomato; sauté further 5 minutes stirring.
• Add all spices and currants and 3/4 cup of mussel liquid (add watter if no enough liquid). Cook for 15 minute.
• Stuff mixture into each shell, place in baking dish. Add another 3/4 cup of liquid and bake or steam for 35 minutes.
• Serve with lemon.