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- Dish type
- Seafood starters
Mussels topped with breadcrumbs and cooked under the grill are a classic summer starter in Italy. Italians eat them just barely cooked since they become chewy if overcooked.
3 people made this
- 4kg whole mussels
- 5 tablespoons breadcrumbs
- 5 tablespoons extra virgin olive oil, or as needed
- 2 tablespoons chopped fresh parsley
MethodPrep:20min ›Cook:5min ›Ready in:25min
- If you have whole mussels, carefully open them up with a knife. Discard the empty shell (the one without the mussel attached). Collect and strain the water coming off the mussels.
- In a bowl mix breadcrumbs, oil, parsley and any water you caught from the mussels. You have to add enough liquid to have a thick mixture, about 4-5 tablespoons usually works.
- Preheat your oven grill. Grease a baking dish with a little oil.
- Place the mussels on the prepared baking dish, one close to the other so they don't fall over. Spoon a teaspoon of the breadcrumb mixture on top of each mussels. Cook under the grill for about 4 to 5 minutes. Remove from oven, cool slightly and serve.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Nice idea. I had stale french bread and frozen mussels (without shells. ). The dish worked well with fresh basil instead of fresh parsley and, for an attractive shellfishy look, I did mine in empty scallop shells. I added grated cheddar to stretch the grated parmesan along with the fresh basil. Very tasty. I recommend making the breadcrumb mixture fairly damp so that it spoons well; mine was a bit took stiff. It is good with a drop of dry white wine.-28 Aug 2016
- 8 cups fish or seafood stock, divided
- ¼ cup extra-virgin olive oil
- 12 ounces raw prawns or shrimp (8-12 per pound), preferably with heads left on
- 1 small onion, diced
- 2 large cloves garlic, minced
- ½ cup grated plum tomato, skin discarded (2 tomatoes)
- 14 ounces fideos (see Tip) or broken angel hair pasta (3 cups)
- 1 ½ teaspoons smoked sweet paprika
- Large pinch of saffron threads
- 8 ounces cod fillet, cut into 2-inch pieces
- 8 ounces clams, scrubbed
- 8 ounces mussels, scrubbed
- 4 ounces calamari rings and tentacles
- Fresh parsley & lemon wedges for serving
Preheat a gas grill to medium-high heat or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F).
Bring stock to a simmer in a large saucepan. Cover and take out to the grill with the remaining ingredients.
Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Add prawns (or shrimp) and cook, stirring, until pink, about 3 minutes. Transfer to a clean plate. Add onion to the pan and cook until translucent, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Stir in tomato. Add fideos (or angel hair) and cook, stirring often, until lightly toasted, 3 to 6 minutes.
Stir in 7 cups of the warm stock, paprika and saffron. Bring to a simmer. Add cod, clams and mussels and stir gently to combine cook for 4 minutes. Arrange calamari and the prawns (or shrimp) around the fideos. (Do not mix or stir anymore.) Add the remaining 1 cup stock simmer until the seafood is cooked through and the fideos are tender, 5 to 7 minutes. Serve garnished with parsley and lemon wedges, if desired.
Mussels with Garlic and Breadcrumbs
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Steamed mussels served in sauce make an excellent first course to a meal, but they can be a bit messy. In this recipe, the mussels are served on the half shell for an elegant and easy-to-eat party hors d’oeuvre. Steam the mussels until they pop open, then remove one side of their shells. Pack on a topping of fresh breadcrumbs mixed with butter, garlic, and parsley and broil until crispy. Serve with a crisp champagne cocktail.
Baked Mussels with Crisped Bread Crumbs
Giovanni Ardizzoni, owner of Letojanni’s Da Nino restaurant, told me the secret to their baked mussels is moisture-absorbing pan carré, or crisped crumbs, not so different from white bread. You can use these same seasoned bread crumbs for baked stuffed clams or baked oysters.–Toni Lydecker
Now to Make Fresh Bread Crumbs
The allotment of seasoned bread crumbs in this recipe ensures a crisp, albeit scanty, embellishment. If you’re the carb-craving sort and crave a more ample embellishment, do some simple math and make an additional half batch bread crumbs. Or, go one better and make a double or even triple batch to stash in the freezer for next time. (If you lack bread crumbs, toss 1 or 2 slices bread, torn into several pieces, in a food processor and pulse until reduced to medium crumbs. If the bread crumbs are made from fresh bread, toast them lightly in a dry skillet or a toaster oven set on low heat just until dry.
Grilled NZ Greenshell mussels with garlic butter & toasted breadcrumbs
With a small knife carefully loosen each freshly steamed mussel away from the shell. Once loose, place the mussel back into its shell and lay the mussels out onto an ovenproof tray.
Combine breadcrumbs, grated parmesan and salt and pepper in a bowl and set aside.
Spoon a generous amount of garlic butter onto each mussel, sprinkle over the toasted breadcrumbs mixture
Place the mussels under the grill for 3-4 minutes until bubbling, golden and the mussels are warmed through nicely.
Transfer the mussels to a platter, sprinkle over the chopped parsley, garnish with lemon wedges and serve.
250g butter, room temperature
50ml extra virgin olive oil
½ cup flat leaf parsley, very finely chopped
½ cup chives, very finely chopped
1 small shallot, very finely chopped
2 cloves garlic, finely crushed
Small pinch of chilli flakes
1. Place the room temperature butter and olive oil into a medium sized bowl.
2. Whisk until smooth and aerated.
3. Add the remaining ingredients and whisk until smooth.
4. Set aside until needed.
- 1 Pound fresh mussels
- Lemon wedges
- Olive oil
- 1/4 Cup butter
- 1 garlic clove, peeled and thinly sliced
- Fresh parsley, for garnish
- Crusty bread, to serve
Pre-heat your grill to medium-high.
Rinse your mussels. Discard any that are already open.
Brush the cut sides of the lemon with olive oil.
Scatter the mussels directly on the grill along with the lemons, cut-side down. Close the lid of the grill and cook for 5 minutes.
Meanwhile, heat the butter and garlic in a small saucepan until the butter melts.
Remove the mussels from the grill. They should all be open — discard any that are closed. Transfer to a bowl, drizzle with the garlic butter, and toss to coat.
Transfer to shallow bowls, scatter with parsley, and serve with crusty bread and grilled lemon.
- 3 tablespoons butter, softened
- 2 cloves garlic, pressed
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- ⅛ teaspoon salt
- 2 pounds mussels, scrubbed and debearded
- 1 cup chopped red bell pepper
- ¼ cup chopped fresh parsley
- 1 lime, thinly sliced
- 1 lime, cut into 4 wedges
Preheat an outdoor grill for high medium-heat and lightly oil grate.
Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl.
Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions.
Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open.
Transfer the mussels to small bowls and garnish each with a lime wedge to serve.
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons chopped fresh parsley
- 3 pounds mussels, rinsed and scrubbed
- 2 lemons
- Coarse salt and ground pepper
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small pot, melt butter over medium. Remove from heat and stir in parsley set aside.
Working in batches if necessary, place mussels on grill in a single layer. Place lemons, halved and lightly oiled, on grill, cut side down.
Grill until mussels open and lemons are warmed through and browned, 5 minutes. With tongs, transfer mussels as they open to a large platter. (Discard unopened mussels.) Pour herb butter over mussels sprinkle with salt and pepper. Serve with lemons.
To facilitate the job of opening the shells, place the mussels in an empty pan and turn on the heat. Cover and leave to heat for 2 minutes. In this way, the mussels will still be raw but their shells will open slightly. Using the tip of a knife, open the mussels and transfer the mollusc to one half of the shell. Arrange the mussels in their half shells on an oven tray lined with greaseproof paper.
Great recipe. I served the mussels as a first course on a bed of sea salt - it looked so nice in the oven, so I kept it on the plate as well. I served it with some fresh Mango Salsa. The tastes blend perfectly together and it looks great on the plate as well.
I have gone over this recipe again and again to see if I made a mistake but I am positive I didn't. These were horrible. I made them for our New Year's Eve party and my husband and I tested them in the kitchen before putting them out. Thank goodness! We threw them away before anyone else tasted them. I was really disappointed since we love mussels and it was quite a bit of work for something so disgusting!
Outstanding. Only problem was that 1-1/4 lbs of mussels netted only 35. It was so good, we could have easily eaten many more. Will put in on the menu for the next party. They looked as good as they tasted.
Prepare the crumbs a day or two before hand they will benefit by the mixing of flavors. I made these as an appetizer for an Easter dinner and they were a huge hit! Easy, too!!
I made these last night as a starter for a dinner party, and they went over very well. The mussels can be cooked early in the day, shucked and chilled until just before assembling.