Mussels are readily available along the most of California's shoreline, and have been prized as table fare by coastal residents for centuries. They are delectable with pesto sauce and pasta, are absolutely mandatory when making Spanish paella and are a gourmet delicacy when simply steamed and dipped in garlic butter. Here, Chef Alberto Morreale offers a great, Sicilian-style recipe for baked mussels that offers a touch of Medeterranean elegance to offset the delicate flavor of the popular Mollusk.
Cook Tip: Enjoy this dish with a fresh, green salad and a cold glass of Sauvignon Blanc or Pinot Grigio.
Ingredients
2 lb. large black mussels
1/4 C. olive oil
1/3 C. water
(to taste) salt and pepper
2 C. bread crumbs
4 Tbsp. grated Pecorino Romano cheese
3 garlic cloves, finely minced
2 Tbsp. Italian flat leaf parsley, chopped
1 tsp. crushed red chili
12 fresh pear tomatoes, chopped
Directions:
Scrub the mussels with a brush, and pull off beards if necessary. Prepare a fry pan with a tight fitting lid that is large enough to hold all the mussels. Add 3-4 Tbsp. olive oil, water, salt, and pepper. Cover pan; let mussels steam over medium heat to open.
Meanwhile, combine breadcrumbs, cheese, garlic, parsley, and chili. Set aside.
Preheat oven to 375 degrees (F). Remove mussels from pan to cool and reserve cooking liquid. Discard any unopened mussels. Open shells of remaining mussles and pull mussels from shell. Do not break shells apart.
Lay shells flat across a rimmed baking sheet and place one mussel in each shell. Cover mussel with 1 Tbsp. stuffing mixture and 1 Tbsp. chopped tomatoes. Sprinkle with chopped parsley. Drizzle with olive oil and remaining liquid from steam process to moisten breadcrumbs. Bake until golden brown, about 15-20 minutes. Serve hot.
Bon Appetit!
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