Herb-Topped Mussels on the Half Shell

Name: Herb-Topped Mussels on the Half Shell
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 59 milliliters clam juice; 2 bacon slices, cooked and crumbled; 1 Tbsp chopped fresh flat-leaf parsley; 2 teaspoons chopped fresh thyme; 2 garlic cloves, minced; 3 Tbsps half-and-half; 59 milliliters chopped leek; 1 teaspoon fresh lemon juice; 1 teaspoons grated lemon rind; 24 mediums mussels, scrubbed and debearded; 2 teaspoons olive oil; 1 teaspoon chopped fresh oregano; 43 grams white bread

Herb-Topped Mussels on the Half Shell might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 3g of protein, 3g of fat, and a total of 54 calories. This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up bacon, olive oil, flat-leaf parsley, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 50

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Oven

Arrange mussels in a single layer in a 13 x 9-inch baking dish.

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Mussels

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Baking Pan

Bake at 500 for 8 minutes or until shells open; discard any unopened shells.

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Pasta Shells

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Oven

Remove mussels and cooking liquid from dish. Strain cooking liquid through a sieve over a bowl; discard solids.

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Mussels

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Sieve

Bowl

Remove meat from mussels. Reserve 24 shell halves. Discard remaining shells. Arrange reserved mussel shells on a jelly roll pan; place 1 mussel in each shell.

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Mussels

Pasta Shells

Jelly

Meat

Roll

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Frying Pan

Heat a small saucepan coated with cooking spray over medium heat.

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Cooking Spray

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Sauce Pan

Add leek; cook 3 minutes or until tender, stirring frequently.

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Leek

Add garlic; cook 30 seconds, stirring frequently. Stir in cooking liquid, clam juice, and half-and-half; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Stir in rind and juice.

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Clam Juice

Garlic

Juice

Beef

Preheat broiler.

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Broiler

Place bread in a food processor, and process until fine crumbs measure 3/4 cup.

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Bread

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Food Processor

Combine the breadcrumbs, parsley, thyme, oregano, oil, pepper, and bacon. Spoon 1/2 teaspoon sauce over each mussel. Lightly pack 2 teaspoons breadcrumb mixture into each shell. Broil 1 1/2 minutes or until golden.

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Breadcrumbs

Oregano

Parsley

Mussels

Pepper

Bacon

Sauce

Thyme

Cooking Oil

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 59milliliters

clam juice 2

bacon slices, cooked and crumbled 1Tbsp

chopped fresh flat-leaf parsley 2teaspoons

chopped fresh thyme 2

garlic cloves, minced 3Tbsps

half-and-half 59milliliters

chopped leek 1teaspoon

fresh lemon juice 1teaspoons

grated lemon rind 24mediums

mussels, scrubbed and debearded 2teaspoons

olive oil 1teaspoon

chopped fresh oregano 43grams

white bread

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.