Stuffed mussels
Stuffed mussels requires roughly 35 minutes from start to finish. This recipe serves 2. For $2.78 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 597 calories, 18g of protein, and 52g of fat per serving. 10 people found this recipe to be yummy and satisfying. If you have tarragon, mussels, lemon juice, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. It is a good option if you're following a pescatarian diet. With a spoonacular score of 84%, this dish is super. If you like this recipe, take a look at these similar recipes: Stuffed Mussels, Baked Stuffed Mussels, and Stuffed Baked Mussels.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 4 minutes
Ingredients:
1 thick slice bread from a day-old loaf
100g butter, cubed
small bunch curly parsley, roughly chopped
4 garlic cloves, roughly chopped
1 tbsp fresh lemon juice
24 very large live mussels
1 tbsp grated parmesan
3 tarragon sprigs, leaves stripped and roughly chopped
25g 1oz walnut halves
Equipment:
sauce pan
food processor
colander
frying pan
grill
baking pan
Cooking instruction summary:
Scrub the mussels really well andremove the beards. Discardany with damaged shells and those thatdon’t shut tight when tapped on the edgeof the sink. Rinse well. Put all the musselsin a medium saucepan and cover with atight-fitting lid. Place over a high heat andcook for 2 mins, shaking the pan halfway,until all the shells have steamed openbut the mussels are only just cooked.Discard any that don’t open. Tip intoa colander and leave to cool.Tear the bread into rough pieces, put ina food processor and blend into crumbs.Rub the walnuts between your hands toremove some of the papery skins. Addthe walnuts, butter, garlic, lemon juiceand Parmesan to the crumbs. Season witha good pinch of salt and ground blackpepper. Blitz until all the ingredients beginto blend. Add the herbs to the stuffingand blend until combined with the butter.Heat the grill to its hottest setting. Takeeach mussel and carefully prise off onehalf of each shell. Drain away any excessliquid. Place the mussels in their remainingshells on a small baking tray. Using ateaspoon and your finger, divide thestuffing mixture between each musselshell, making sure the mussel itself isfully covered. Place the tray fairly closeto the grill and cook for about 2 minsuntil the stuffing is pale golden brownand the mussels are hot and surroundedby the melted butter. Transfer the shellsto 2 plates and eat straight away.
Step by step:
1. Scrub the mussels really well andremove the beards. Discardany with damaged shells and those thatdon’t shut tight when tapped on the edgeof the sink. Rinse well. Put all the musselsin a medium saucepan and cover with atight-fitting lid.
2. Place over a high heat andcook for 2 mins, shaking the pan halfway,until all the shells have steamed openbut the mussels are only just cooked.Discard any that don’t open. Tip intoa colander and leave to cool.Tear the bread into rough pieces, put ina food processor and blend into crumbs.Rub the walnuts between your hands toremove some of the papery skins.
3. Addthe walnuts, butter, garlic, lemon juiceand Parmesan to the crumbs. Season witha good pinch of salt and ground blackpepper. Blitz until all the ingredients beginto blend.
4. Add the herbs to the stuffingand blend until combined with the butter.
5. Heat the grill to its hottest setting. Takeeach mussel and carefully prise off onehalf of each shell.
6. Drain away any excessliquid.
7. Place the mussels in their remainingshells on a small baking tray. Using ateaspoon and your finger, divide thestuffing mixture between each musselshell, making sure the mussel itself isfully covered.
8. Place the tray fairly closeto the grill and cook for about 2 minsuntil the stuffing is pale golden brownand the mussels are hot and surroundedby the melted butter.
9. Transfer the shellsto 2 plates and eat straight away.
Nutrition Information:
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