Baked Stuffed Mussels with Focaccia and Lemon
Prep Time:
1 hour
Cook Time:
30 minutes
Serving Size:

Ingredients

MUSSELS

2 cups water

1 lemon, cut in half

1 cup white wine

1 Tbsp garlic, fresh chopped

25 fresh or frozen mussels in shell (beard removed, shell scrubbed and free from sand)

STUFFING

1 Tbsp olive oil

1/2 cup pancetta (Italian bacon)

1/4 cup onion, diced small

3 Tbsp garlic, fresh chopped

1/2 lb butter (2 sticks), melted

¼ cup Tbsp Parmesan cheese, grated

1 Tbsp kalamata olives, chopped

1 Tbsp basil, fresh chopped

1 Tbsp white wine

1 Tbsp parsley, fresh chopped

1/4 tsp salt

2 cups plain stuffing cubes

Fresh parsley, chopped

Ingredients

MUSSELS

4 cups water

2 lemons, cut in half

2 cups white wine

2 Tbsp garlic, fresh chopped

50 fresh or frozen mussels in shell (beard removed, shell scrubbed and free from sand)

STUFFING

2 Tbsp olive oil

1 cup pancetta (Italian bacon)

1/2 cup onion, diced small

6 Tbsp garlic, fresh chopped

1 lb butter (2 sticks) melted

1/2 cup Tbsp Parmesan, grated

2 Tbsp kalamata olives, chopped

2 Tbsp basil, fresh chopped

2 Tbsp white wine

2 Tbsp parsley, fresh chopped

1/2 tsp salt

4 cups plain stuffing cubes

Fresh parsley, chopped

Ingredients

MUSSELS

6 cups water

3 lemons, cut in half

3 cups white wine

3 Tbsp garlic, fresh chopped

75 fresh or frozen mussels in shell (beard removed, shell scrubbed and free from any sand)

STUFFING

3 Tbsp olive oil

1 1/2 cup pancetta (Italian bacon)

3/4 cup onion, diced small

9 Tbsp garlic, fresh chopped

1 1/2 lbs butter, melted

3/4 cup Tbsp Parmesan cheese, grated

3 Tbsp kalamata olives, chopped

3 Tbsp basil, fresh chopped

3 Tbsp white wine

3 Tbsp parsley, fresh chopped

3/4 tsp salt

6 cups plain stuffing cubes

Fresh parsley, chopped

Procedures


Pre-heat oven to 350ºF. MUSSELS
  1. PLACE water, lemon halves, white wine and garlic in a large sauce pot. Add mussels and cover.
  2. ALLOW mussels to cook until they have all opened.
  3. REMOVE mussels and set aside to cool. Discard any mussels that have not opened. Discard liquid.
STUFFING
  1. HEAT oil in a sauté pan over medium heat. Add pancetta and cook until browned. Transfer to paper towels and allow to drain. Add onions and garlic to hot pan and cook until onions are translucent. Do not brown.
  2. MIX remaining ingredients (except Parmesan cheese) in a bowl. Add drained pancetta, cooked onion and garlic. Mix well.
  3. REMOVE mussels from shell. If using fresh mussels, remove “beard.”
  4. PLACE mussel back in one half of the shell. Place 1 Tbsp stuffing on top of each mussel. Top with grated cheese.
  5. REFRIGERATE until ready to serve.
SERVING
  1. PLACE stuffed mussels in a baking casserole dish.
  2. BAKE at 350ºF for 20 minutes or until hot throughout.
  3. SERVE on a platter or portion onto single plates. Garnish with parsley.