Best 3 Stuffed Baked Mussels Recipes
Indulge in the delectable flavors of the sea with our tantalizing stuffed baked mussels. These plump and juicy mussels are carefully curated to deliver a symphony of flavors. Dive into the savory depths of our classic recipe, where the mussels are generously filled with a delectable blend of herbs, breadcrumbs, and Parmesan cheese. For a touch of Mediterranean flair, try our aromatic Greek-style mussels, bursting with the vibrant flavors of feta cheese, tomatoes, and oregano. If you prefer a spicy kick, our fiery Diablo mussels, infused with zesty chipotle peppers and tangy lime, will ignite your taste buds. Vegetarian? We've got you covered with our hearty vegetarian stuffed mussels, packed with a flavorful combination of mushrooms, spinach, and roasted red peppers. And for those seeking a unique twist, our Asian-inspired mussels, brimming with ginger, garlic, and soy sauce, offer an exotic culinary adventure. Whichever recipe you choose, our stuffed baked mussels promise an unforgettable seafood extravaganza.
Let's cook with our recipes!
STUFFED MUSSELS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring the wine to a simmer in a large pot. Add the mussels. Cover and simmer until the mussels open, 5 minutes; drain and let cool. (Discard any unopened mussels.)
- Break off and discard the empty halves of the shells and loosen the mussels from the other halves.
- Toss the cucumber, roasted red peppers, olive oil, red onion, parsley, cornichons, capers, lemon juice and egg white in a bowl; season with salt and pepper. Spoon over the mussels.
BAKED STUFFED MUSSELS
Provided by Gina Marie Miraglia Eriquez
Categories Appetizer Bake Cocktail Party Dinner Mussel Fall Spring Summer Winter Family Reunion Potluck Boil Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (as part of antipasti) servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F with rack in middle.
- Bring water with mussels to a boil in a wide 5-quart heavy pot, covered, then boil, covered, shaking pot occasionally, until mussels just open wide, 3 to 4 minutes. (Discard any unopened mussels.) Transfer to a bowl with a slotted spoon, reserving cooking liquid, and cool to room temperature.
- Put 48 half mussel shells with mussels attached in a large shallow baking pan (discard other halves) and drizzle with some of reserved cooking liquid.
- Stir together remaining ingredients, then top each mussel with about 1 teaspoon of mixture.
- Bake until crumbs are golden and crisp, about 5 minutes.
STUFFED MUSSELS
Provided by Food Network
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet (do not discard the other half of the shell just yet). Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel. Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched). Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.
Tips:
- Select plump, fresh mussels: Look for mussels that are tightly closed and have a shiny, dark blue-black shell. Avoid any mussels that are cracked, chipped, or have open shells.
- Properly clean the mussels: Scrub the mussels thoroughly under cold running water to remove any dirt or debris. Use a stiff brush to remove any barnacles or other attached organisms.
- Debeard the mussels: Pull the beard (a fibrous strand) from the mussels. You can do this by grasping the beard with your fingers or using a pair of pliers.
- Prepare the stuffing: Finely chop the shallots, garlic, and parsley. Mix the bread crumbs, shallots, garlic, parsley, Parmesan cheese, and olive oil in a bowl. Season with salt and pepper to taste.
- Stuff the mussels: Place a small amount of the stuffing into each mussel shell. Be careful not to overstuff the mussels, as they will expand during baking.
- Bake the mussels: Place the stuffed mussels in a baking dish. Drizzle with white wine and melted butter. Cover the baking dish with foil and bake in a preheated oven at 400°F for 10-12 minutes, or until the mussels are cooked through.
- Serve immediately: Stuffed mussels are best served immediately, while they are still hot and juicy. Garnish with fresh parsley and lemon wedges.
Conclusion:
Stuffed baked mussels are a delicious and elegant appetizer or main course. They are perfect for special occasions or casual gatherings. With a little preparation, you can easily make this dish at home. The combination of tender mussels, flavorful stuffing, and aromatic white wine creates a dish that is sure to impress your guests. So next time you're looking for a seafood dish that is both impressive and delicious, give stuffed baked mussels a try. You won't be disappointed!
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