Stuffed Baked Mussels

Name: Stuffed Baked Mussels
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 20
Cuisine: Global
Ingredients: 118 milliliters dry white wine, such as Sauvignon Blanc; 2 Tbsps Italian flat-leaf parsley, for garnish; 3 Tbsps flour; 3 sprigs fresh thyme; 2 cloves garlic, roughly chopped; 1 lemon, cut in wedges, for garnish; 907 grams fresh mussels, scrubbed and de-bearded, preferably Green Lipped; 0 teaspoons nutmeg, freshly grated; 3 Tbsps olive oil, divided; 237 milliliters finely diced onion; 473 milliliters panko breadcrumbs, divided; 1 teaspoon fresh cracked black pepper; 237 milliliters finely diced red bell peppers; 0 teaspoons red pepper flakes; 710 milliliters rock salt; 355 milliliters seeded and finely diced Roma tomatoes (about 4); 1 teaspoon sea salt; 1 teaspoon finely minced serrano chile; 2 Tbsps unsalted butter; 118 milliliters whole milk, at room temperature

Stuffed Baked Mussels requires roughly 35 minutes from start to finish. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 4g of fat, and a total of 94 calories. This recipe serves 20. It is a good option if you're following a pescatarian diet. Not a lot of people really liked this hor d'oeuvre. If you have lemon, roma tomatoes, garlic, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Debeard and clean the exterior of the mussel shells very well (they will be used later for service).

Ingredients you will need

Mussels

Pasta Shells

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.

Ingredients you will need

Red Pepper Flakes

White Wine

Olive Oil

Mussels

Garlic

Thyme

Wine

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Mussels

Pasta Shells

Equipment you will use

Paper Towels

Dutch Oven

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.

Ingredients you will need

Bell Pepper

Olive Oil

Onion

Equipment you will use

Pot

Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes.

Ingredients you will need

Tomato

Garlic

Add the butter and the flour. Once the butter melts, slowly incorporate the milk.

Ingredients you will need

Butter

All Purpose Flour

Milk

Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny.

Ingredients you will need

Mussels

Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine.

Ingredients you will need

Mussels

Panko

Preheat the oven to broil and adjust the rack to 6 inches below the element.

Equipment you will use

Oven

Separate, rinse and dry the mussel shells.

Ingredients you will need

Mussels

Pasta 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.

Ingredients you will need

Rock Salt

Vegetable

Mussels

Pasta Shells

Spread

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.

Ingredients you will need

Salt And Pepper

Rock Salt

Mussels

Nutmeg

Pasta Shells

Spread

Panko

Roll

Equipment you will use

Broiler

Bowl

Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately.

Ingredients you will need

Flat Leaf Parsley

Lemon Wedge

Mussels

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.

Hindsight Wines Chardonnay

Our 2018 Chardonnay is sourced from vineyards in Carneros and Oak Knoll. Fermented in stainless steel, then aged three months on the lees in neutral French oak, the wine shows great acidity, weight and mouth-feel. This 100% Chardonnay shows acidity normally reserved for stainless only wines. This is a beautifully balanced Chardonnay.