Baked mussels
User Reviews
5
Baked mussels
Description
The recipe starts by cleaning and discarding any broken mussels, then steaming them briefly in water until they open. After removing one side of each shell to expose the mussel, a savory breadcrumb mixture is spooned on top, which includes grated Parmesan or pecorino, fresh parsley, garlic, oregano, and olive oil to bind the ingredients.
The mussels are arranged shell-side down on prepared foil in a baking dish to keep them level and then baked at a high temperature to crisp the breadcrumb topping while keeping the mussels moist. A small amount of the cooking juice may be added for extra moisture.
This preparation showcases the briny mussel flavor complemented by a lightly crisp, herbed crust. The recipe allows adjusting the breadcrumb amount according to preference for more or less coating.
Ingredients
- 1 lb mussels
- 3 tablespoon water approx
- ¼ cup breadcrumbs
- 2 tablespoon Parmesan Cheese or pecorino, grated
- 2 tablespoon parsley finely chopped, chopped
- 1 clove garlic finely chopped
- 1 pinch oregano optional, dry
- 2 tablespoon olive oil
Instructions
- Preheat the oven to 400F/200C. Prepare a baking dish with slightly scrunched foil in it (to help the mussels be able to sit level).
- Scrub the mussels, removing any dirt and hairy bit, clean and discard any that are broken.
- Put the mussels in a pot with the water, cover and put on a medium-high heat for a couple minutes until they open up. Remove form the heat.
- Meanwhile, mix together the breadcrumbs, parmesan, parsley, garlic, oregano and olive oil in a small bowl.
- When the mussels have steamed, remove one side of the shell and use it to loosen the mussel from the shell, if still attached. Sit the mussel on one side of the shell and set it level on the foil in baking dish. Repeat with the rest of the mussels.
- Spoon/press some of the breadcrumb mixture on top of each mussel, trying to cover the mussel itself as far as possible. If you like, put a little of the mussel cooking juice in the bottom of the shell to help keep the mussel moist.
- Bake the mussels for approx 7-10 minutes until gently golden on top. Serve warm or room temp (don't re-heat them as they will likely go dry and/or tough).
Notes
- The breadcrumb mixture quantities provide a relatively light coating; increase the topping amount if you prefer a thicker, crunchier crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(or
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 255mg | 11% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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