Bombdiggidy Baked Mussels Recipes

CRUNCHY BAKED MUSSELS

This is a great little dish for entertaining as you can pre-cook and stuff the mussels several hours ahead of serving

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course, Side dish, Starter, Supper

Time 29m

Yield Serves 4 as a starter or light main course

Number Of Ingredients 4

Crunchy baked mussels image

Steps:

Scrub the mussels and pull off any beards. Rinse in several changes of cold water, then discard any that are open and do not close when tapped against the side of the sink.
Drain the mussels and put in a large pan with a splash of water. Bring to the boil, then cover the pan, shaking occasionally, until the mussels are open - this will take 2-3 mins. Drain well, then discard any that remain closed. Heat grill to high.
Mix the crumbs and zest. Remove one side of each shell, then spread a little butter onto each mussel. Set on a baking tray and sprinkle with crumbs. Grill for 3-4 mins until crunchy.

Nutrition Facts : Calories 301 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium

Ingredients

1kg mussel in their shells
50g toasted breadcrumb
zest 1 lemon
100g garlic and parsley butter (See 'Goes well with' below for the recipe)

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OVEN-STEAMED MUSSELS WITH GARLIC AND WHITE WINE

Web Jul 23, 2020 Set an oven rack in the lowest position and preheat the oven to 500°F.; Set a large roasting pan on the stovetop over medium heat. …
From onceuponachef.com
Cuisine French, Italian
Category Dinner
Servings 2-4
Calories 693 per serving

Set a large roasting pan on the stovetop over medium heat. Add the oil, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, 30 to 60 seconds. Do not brown. Add the wine, thyme, and bay leaves and boil until slightly reduced, about 1 minute.
Stir in the salt and mussels. Cover the pan tightly with aluminum foil (remember the edges of the pan will be hot) and transfer to the oven. Roast until the majority of the mussels have opened, about 15 minutes.
Remove the pan from the oven, and place a dishtowel over the handle to remind yourself that it's hot. Discard any unopened mussels. Using a wooden spoon, push the mussels to the edges of the pan. Add the butter to the center and stir until melted. Discard the thyme sprigs and bay leaves and stir in the parsley. Spoon the mussels and wine broth into bowls and serve with bread.

Bombdiggidy Baked Mussels Recipes

CRUNCHY BAKED MUSSELS

This is a great little dish for entertaining as you can pre-cook and stuff the mussels several hours ahead of serving

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