Roasted Breaded Mussels: Cozze al Forno

Name: Roasted Breaded Mussels: Cozze al Forno
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters freshly grated bread crumbs; 8 servings Dry white wine; 3 Tbsps chopped flat-leaf parsley; 2 Tbsps thinly sliced garlic; 907 grams mussels, scrubbed and bearded; 59 milliliters extra-virgin olive oil; 1 teaspoons dried crumbled oregano; 2 Tbsps freshly grated pecorino or Parmigiano-Reggiano

Roasted Breaded Mussels: Cozze al Forno is a pescatarian recipe with 8 servings. One serving contains 252 calories, 8g of protein, and 9g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of olive oil, oregano, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Prepare the scrubbed mussels for cooking by rinsing under running water. Discard any that are gaping, keeping only those that are firmly closed; also discard any that are very heavy.

Ingredients you will need

Mussels

Water

Place the mussels in a pan with 2 to 3 tablespoons of dry white wine or water over medium-high heat and cook, stirring frequently, just until the mussels begin to open. (The mussels will continue cooking later.) With a slotted spoon, remove the mussels to a bowl as they open.

Ingredients you will need

Dry White Wine

Mussels

Water

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

When all the mussels are removed, strain the liquid in the pot through a fine sieve or several layers of cheesecloth. Reserve the liquid. (You should have 1/4 cup of liquid - if not, make up the difference with a little dry white wine or water.)

Ingredients you will need

Dry White Wine

Mussels

Water

Equipment you will use

Cheesecloth

Sieve

Pot

Remove the mussels from their shells, reserving a half shell for each mussel. Set the half shells on a baking sheet and place a mussel in each shell.

Ingredients you will need

Mussels

Pasta Shells

Equipment you will use

Baking Sheet

In a small bowl, combine the garlic, parsley, oregano, grated cheese, and bread crumbs, then sprinkle the mixture over the mussels in a thin layer.

Ingredients you will need

Breadcrumbs

Mussels

Oregano

Parsley

Cheese

Garlic

Equipment you will use

Bowl

Drizzle the olive oil and reserved strained mussel liquid over the bread crumbs.

Ingredients you will need

Breadcrumbs

Olive Oil

Mussels

Bake the mussels for about 10 minutes or until the tops are brown and crisp.

Ingredients you will need

Mussels

Equipment you will use

Oven

Serve piping hot or at room temperature. Do not reheat.

Equipment

Ingredients

Servings:

59milliliters

freshly grated bread crumbs 8servings

Dry white wine 3Tbsps

chopped flat-leaf parsley 2Tbsps

thinly sliced garlic 907grams

mussels, scrubbed and bearded 59milliliters

extra-virgin olive oil 1teaspoons

dried crumbled oregano 2Tbsps

freshly grated pecorino or Parmigiano-Reggiano

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. 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 MacMurray Ranch Russian River Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

MacMurray Ranch Russian River Chardonnay

The Russian River Valley Chardonnay is a rich expression of this celebrated appellation, offering elegant aromas of bright citrus, lemon meringue and peach underscored by hints of fresh apricot. On the palate, subtle notes of toasted vanilla and a hint of brown spice from oak aging are framed by a luxurious mouthfeel. Notes of macadamia, mineral and honey linger on a satisfying finish polished with lifted acidity.