Best 3 Mussel Pizza Recipes

COZZE AL FORNO

Steps:

• For the filling: Heat a small skillet over medium heat. Add 1/4 cup olive oil and the prosciutto and cook, stirring often, until the prosciutto is crispy, about 3 minutes. Add the garlic and stir. Remove the skillet from the heat and cool slightly, about 5 minutes. Add the bread crumbs and toss in the oil to coat. Stir in the parsley and 1/4 cup of Parmesan.
• Meanwhile, for the mussels: Heat a large Dutch oven over medium-high heat. Add the olive oil and garlic and cook, stirring often, until the garlic is lightly browned, about 2 minutes. Add the mussels and white wine. Cover and give the pot a shake. Cook, shaking occasionally, until the mussels have just opened, 2 to 3 minutes. Discard any unopened mussels.
• Position a rack in the top third of the oven. Preheat the broiler to high.
• Discard the top shells of the mussels and loosen the mussel meat from the bottom shell. Leave the meat in the shell and arrange on a rimmed baking sheet. Using a small spoon, pack the filling in each of the mussel shells. Drizzle with remaining 2 tablespoons olive oil and top with the remaining 1/4 cup Parmesan. Broil until the filling is golden and the cheese is melted, 1 to 2 minutes. Serve with lemon wedges if desired.

MUSSEL PIZZA

Steps:

• Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly opened, tap them with your finger, and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards - the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
• Preheat the oven to 450 degrees, preferably with a pizza stone in it. Roll out the pizza dough and place on a peel or on a lightly oiled pan.
• Bring 1 cup water or white wine to a boil in a large saucepan, pot or lidded skillet, and add the mussels. Cover and steam until they open, 3 to 4 minutes, stirring the mussels after the first 2 minutes. Using tongs, transfer the mussels to a bowl and discard the water or wine from the pan. When the mussels are cool enough to handle, remove them from their shells and toss with 2 tablespoons of the olive oil, 1 of the garlic cloves, a pinch of red pepper flakes and half of the parsley.
• Stir the remaining garlic into the tomatoes and season to taste with salt and pepper. Brush the pizza dough, but not the rim, with the remaining tablespoon of olive oil. Spread the tomato sauce on the pizza and sprinkle with chili flakes and oregano or marjoram. Place in the hot oven and bake 10 minutes. Remove from the heat and arrange the mussels over the pizza. Pour on any marinade and return to the oven. Bake for another 10 minutes, or until the crust is brown and crispy on the edges. Remove from the heat, sprinkle with the remaining parsley and the Parmesan, and serve.

THE LITTLE MERMAID-INSPIRED UNDER THE SEA PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 500°F (260°C).
• Make the white sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to combine. Cook, whisking frequently, until the roux turns golden brown and begins to smell nutty, about 3 minutes. Slowly whisk in the milk and cook, continuing to whisk constantly, until the sauce begins to bubble and thicken, about 3 minutes. Add the Pecorino-Romano and whisk to incorporate until completely melted. Remove the pot from the heat, cover, and set aside.
• Make the seafood: In a large, high-walled skillet, heat the olive oil over medium heat. Add the garlic and Calabrian chiles and cook until the garlic begins to turn golden and smells toasty, about 3 minutes. Add the salt, then carefully pour in the wine and bring to a boil. Add the mussels and clams and cook until the shellfish begin to open, about 3 minutes. Add the shrimp and continue cooking until they turn bright pink, about 3 minutes more. Remove the clams, mussels, and shrimp from the pan using a slotted spoon, leaving the broth behind. Remove the clam and mussel meat from the shells and set aside with the shrimp, discarding the shells. Cover the broth and keep warm until ready to serve.
• Assemble the pizza: Pour 1 tablespoon olive oil onto a baking sheet and use your fingers to spread evenly. Place the pizza dough on the baking sheet and drizzle the remaining 2 tablespoons of olive oil over the dough. Use your fingers to press the dough into a 12-inch-wide circle, creating a 1-inch wide lip around the edges and pressing more firmly in the center of the dough to flatten into a well. Fill the well with white sauce, then top with the clams, mussels, and shrimp.
• Bake until the sauce is bubbling and the crust is a very dark brown with some extra-crispy bits around the edges, about 10 minutes. Remove the pizza from the oven and transfer to a large cutting board.
• While still hot, grate Parmigiano-Reggiano cheese all over the pizza, then top with the parsley. Slice the pizza.
• Pour the seafood broth into a small bowl and serve alongside the pizza with lemon wedges for squeezing.
• Enjoy!