Today we’ll see how to prepare baked mussels: a great and tasty appetizer that can be prepared in advance and served hot to your guests. Baked mussels are easy to prepare, here’s the step-by-step recipe!
If you like mussels don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 699.55 (Kcal)
- Carbohydrates 82.06 (g) of which sugars 7.10 (g)
- Proteins 43.00 (g)
- Fat 21.48 (g) of which saturated 4.60 (g)of which unsaturated 7.86 (g)
- Fibers 5.10 (g)
- Sodium 1,848.26 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 servings
- 1.1 lbs mussels
- 1/2 chili pepper
- 1/4 cup wine
- 1 clove fresh garlic
- 1 bunch parsley
- 1 cup cup breadcrumbs
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Baking tray
- 1 Strainer
- 1 Knife
- 1 Cutting board
Procedure
Baked mussels are a simple recipe that can be prepared in advance and baked to be served as a warm appetizer.
To prepare baked mussels, first you have to clean the mussels thoroughly. Once cleaned, it’s time to start preparing them by sautéing in a pan as for the classic mussels sautée.
Mussels tend to dry out once cooked and become dry and pale. To keep them at their best before the gratin, you should remove the top part of the shell and keep the meat still attached to the shell in the water they released when they opened.
You can store them in their liquid closed in the refrigerator for a couple of days and they will be as if just cooked.
At this point, it’s time to focus on the gratin. For optimal results, combine the bread with parsley, season with a pinch of salt and add the finely chopped parsley and oil, mix well to combine the ingredients.
Place the mussels on a baking tray and cover them with the breadcrumb and parsley mix.
The trick to getting a flavorful result is to drizzle the breadcrumb coating with the mussel liquid. I suggest filtering it first to ensure no sand or small shell pieces end up on the coating. Distribute it evenly over the entire tray. Bake in a preheated oven at 480°F (250°C) in fan mode for 10-12 minutes.
You will see the coating dry out and get a nice golden color, and you’ll know the baking is done.Your baked mussels are ready!
Plating Tips:
This is a simple traditional dish, so the presentation should be simple too. I suggest placing the mussels on a tray or a ceramic dish, you can add lemon wedges to accompany the dish.
If you opted for a served dinner and don’t want to use a tray, place the mussels on a lettuce leaf with the lemon beside.
Wine Pairing with Baked Mussels:
Baked mussels are a delightful appetizer that pairs very well with various types of white wine. The first option is a Valdobbiadene Prosecco which, thanks to its taste and fizz, enhances the dish.
