Bombdiggidy Baked Mussels Food

BAKED MUSSELS

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).

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.

BAKED TAHONG RECIPE (BAKED MUSSELS)

Steps:

• Place tahong(mussels) on a pan (no water), cover and cook over moderate heat.
• When shells open up, drain.
• Remove top shell.
• Melt butter, add minced garlic.
• Stir for 3 minutes.
• Brush each tahong meat with butter-garlic mixture, top with grated cheese and cover with bread crumbs.
• Arrange tahong (mussels) on a baking sheet.
• Bake in pre-heated oven with a low heat (250F).
• Bake for 10 - 15 minutes

BOMBDIGGIDY BAKED MUSSELS

Steps:

• 1. Preheat oven to 420 degrees F
• 2. Add garlic and butter to microwaveable dish, melt butter
• 3. Combine mayo, sriracha, miso and lemon zest in a small mixing bowl.
• 4. Place mussels on foiled-lined cooking sheet; spoon butter/garlic mixture over mussels followed by mayo/sriracha mixture. Top with cotija and chives.
• 5. Bake for 10 minutes. Remove shells carefully, they are hot. Enjoy!

LIMONCELLO CREME CAKE

Steps:

• 1. LEMON CURD: (Make Ahead) Roll room temperature lemons to loosen the juice inside. Then zest 7-8 lemons using a fine grater. Cut lemons and use a strainer to strain seeds from juice as you squeeze into a bowl.
• 2. Separate the 8 egg yolks and reserve 3 whites for the cake.
• 3. In the top of a double boiler, mix egg yolks, sugar, the 2/3 cup freshly squeezed lemon juice, and the lemon zest from all of the lemons.
• 4. Bring the double boiler to simmer and keep it there. Simmer and whisk constantly. Both the temperature and the whisking are necessary to prevent curdling. Simmer and whisk 10 minutes in this fashion until it becomes a thick pudding-like consistency.
• 5. Remove from heat and whisk in lemon extract. Add butter.
• 6. Whisk until it dissolves completely.
• 7. For a smooth lemon curd, strain the curd to remove the zest. You can leave it, though. I leave it in because I like the slight chewiness one gets from the zest.
• 8. Once the curd is strained, it's nice and smooth like pudding.
• 9. Pour into a bowl and cover with plastic wrap touching the curd to prevent a skin from forming. Place bowl in the refrigerator to cool completely. This will be used to make the mascarpone mousse. (My curd makes around 2 cups, and whatever the recipe makes, I use it ALL in the mousse.)
• 10. CAKE: (Can bake the cake a day ahead.) Preheat oven to 350 degrees. Cut parchment paper to fit the bottom of a 10-inch springform pan. Spray cooking spray onto the pan. Place parchment paper in the bottom, and then spray paper too. Dust slightly with some dry cake mix.
• 11. Mix pudding mix and cake mix. Then add 3 egg whites, 2 tablespoons of oil, and 1 1/3 cup of water until the cake mix is moist. Mix 2 minutes (according to package directions).
• 12. Pour into springform pan. Place this into a larger roasting pan in case of leaking.
• 13. Place into the oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.
• 14. Remove from oven and allow to cool slightly before removing springform sides.
• 15. After removing springform sides, place the cake in the freezer for cooling. If baking the night before, I place it into the refrigerator and then place it into the freezer for about 2 hours the morning before I assemble the cake.
• 16. LEMON MASCARPONE MOUSSE: (Should also be made several hours before assembling to help the mousse set up before assembling.) Whip mascarpone until smooth. Continue to beat while adding sugar and lemon extract.
• 17. Check to see that sugar is dissolved. Then continue to beat while adding lemon curd. (If you stop beating while adding these ingredients, the acid of the lemon could curdle the mascarpone.)
• 18. Add limoncello while beating. When it's smooth, chill in the refrigerator. (I do not remove all of the zest caught in the beaters or wire whip. There will still be some in the mousse.)
• 19. LIMONCELLO SOAKING LIQUID: Combine water, sugar, and lemon zest in a saucepan. Cook over medium-low heat, stirring consistently until sugar is completely dissolved. Bring the heat up to medium-high and bring the syrup to a boil.
• 20. Remove the pan from heat and let sit for 2 minutes. Strain the liquid to remove lemon zest.
• 21. Stir in the limoncello and the lemon extract. Keep the syrup covered until ready to assemble the cake.
• 22. TO ASSEMBLE THE CAKE: Remove cooled cake from the freezer. Using a bread knife, carefully split layer into two layers, cutting all of the way through. Remove top layer, carefully, to wax paper with the cut side up. Carefully, loosen the bottom of the springform pan from the bottom layer by sliding knife or spatula between parchment paper and pan bottom. Then slide cake onto a cake plate with the cut side up.
• 23. Using a pastry brush or a spoon, put limoncello soaking liquid on each layer. (This is why I use the springform pan and cut the layers instead of using two or three round cake pans. The cut layers really allow the liquid to absorb into the cake.)
• 24. Using half of the mascarpone mousse on the layer of cake on the cake plate, smooth it out, and then place it into the freezer until well set. If you rush this, the mousse will squeeze out when the other layer is placed upon it. Return other layers to the freezer also.
• 25. Carefully, place the top layer onto the frosted bottom layer.
• 26. Spread mousse along the top of the cake. You can frost the sides of the cake if you want, but I do not always do that.
• 27. Grate white chocolate on top of the mascarpone mousse. Chill cake for several hours. It takes a while for the mousse to firm up and it's even better the day after it's assembled.
• 28. GARNISHES: When slicing, you may garnish with fresh mint and a lemon slice. Or, it looks really great garnished with a raspberry and some raspberry sauce.
• 29. NOTE: This can be made alcohol free by omitting the limoncello in the mousse, by increasing the sugar in the soaking liquid, and using lemon juice instead of limoncello.

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.

JAPANESE-STYLE BAKED MUSSELS

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.