Stuffed Mussels San Remo

Name: Stuffed Mussels San Remo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bunches basil, leaves only, to yield 1/2 cup; 237 milliliters breadcrumbs; 237 milliliters extra virgin olive oil; 1 clove garlic, peeled; 2 bunches mint, leaves only, to yield 1/2 cup; 1 kgs fresh large mussels (not Prince Edward Island), scrubbed and debearded; 1 bunch oregano, leaves only, to yield 1/4 cup; 113 grams Prosciutto di Parma; 237 milliliters basic tomato sauce

Need a dairy free and pescatarian hor d'oeuvre? Stuffed Mussels San Remo could be an outstanding recipe to try. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 441 calories, 29g of protein, and 22g of fat each. If you have basil, breadcrumbs, mussels, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 450 degrees.

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Oven

In a large pot, steam the mussels over 2 cups water, covered until open, about 5 to 6 minutes.

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Mussels

Water

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Pot

Remove half shell and lay flat on a cookie sheet.

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Baking Sheet

Cube prosciutto into 1/4-inch dice and place in bowl.

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Prosciutto

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Bowl

Place mint, basil, oregano, oil and garlic into blender. Process until smooth.

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Oregano

Garlic

Basil

Mint

Cooking Oil

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Blender

Remove and pour into bowl with prociutto.

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Bowl

Add breadcrumbs and tomato sauce and mix well.

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Tomato Sauce

Breadcrumbs

Pack each mussel and shell full with green mixture.

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Mussels

Bake 8 to 10 minutes, until lightly golden brown on top and serve.

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Oven

Equipment

Ingredients

Servings:

2bunches

basil, leaves only, to yield 1/2 cup 237milliliters

breadcrumbs 237milliliters

extra virgin olive oil 1clove

garlic, peeled 2bunches

mint, leaves only, to yield 1/2 cup 1kgs

fresh large mussels (not Prince Edward Island), scrubbed and debearded 1bunch

oregano, leaves only, to yield 1/4 cup 113grams

Prosciutto di Parma 237milliliters

basic tomato sauce

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 Walter Hansel The North Slope Vineyard Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.

Walter Hansel The North Slope Vineyard Chardonnay

This vineyard site slopes 40 feet South to North with terrific sun exposure throughout the day and into the sunset. This is a field blend of French clone 95 and clone 76. These wines tend to show their Burgundy heritage.