Stuffed Baked Mussels
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
37
Spice
46
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 tbsps
Olive Oil (divided)2 cloves
Garlic (roughly chopped)1 tsp
Red Pepper Flake3 sprigs
Thyme (fresh)1 cup
Onion (finely diced)2 tbsps
Unsalted Butter3 tbsps
Flour3 cups
Rock Salt1 tsp
Nutmeg (freshly grated)1 tsp
Sea SaltDirections:
1
Watch how to make this recipe
2
Debeard and clean the exterior of the mussel shells very well (they will be used later for service)
3
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
4
Bring the wine to a simmer and add the mussels
5
Cover tightly and cook until all the mussels have opened, 6 to 8 minutes
6
Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop
7
Rinse the shells and put aside for service
8
Strain the liquid from the pot and reserve
9
Wipe the Dutch oven clean with a paper towel
10
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
11
Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes
12
Add the butter and the flour
13
Once the butter melts, slowly incorporate the milk
14
Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny
15
Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine
16
Preheat the oven to broil and adjust the rack to 6 inches below the element
17
Separate, rinse and dry the mussel shells
18
Spread the rock salt evenly in an ovenproof serving platter
19
Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture
20
Place the remaining cup of panko in a shallow bowl or plate and spread out
21
Gently roll the filled shells in the panko
22
Nest the filled mussels into the rock salt on the prepared platter
23
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
24
Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately