MUSSELS*****Baked Stuffed Mussels

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My creation - culled from a number of different recipes

This was super for both - bit of work but it can all be done earlier in the day and then you just have to stick them in the oven for 10 minutes.

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  • 2

Ingredients

  • 1/2 bag Mirabel PEI Mussels (20 mussels)
  • 1/2 cup dry white wine
  • 1 tablespoon lemon juice
  • sprig of fresh thyme
  • 1 tablespoon EVOO
  • 1 1/2 ounces pancetta, very finely diced
  • 1 small shallot, very finely diced
  • 2 cloves garlic, minced or grated
  • pinch of red pepper flakes
  • grated rind of 1/2 lemon
  • 1/3 cup panko
  • 1 tablespoon EVOO
  • 1/2 ounce finely grated parmigiano reggiano, pecorino romano or manchego cheese
  • 2 tablespoons finely minced parsley
  • Malden salt (sparingly) and freshly ground black pepper

Preparation

Step 1

* *Steam* mussels with wine, lemon juice and thyme until open, about 5-7 minutes. *Drain*, reserving shells and let cool slightly.

* *Saute* pancetta in oil until rendered then *add* shallots, followed by garlic and pepper flakes and *saute* until softened. *Set* aside to cool slightly.

* *Remove* mussels from shells and chop coarsely.

* *Add* pancetta mixture and chopped mussels to panko *with* remaining ingredients, *taste* for seasoning and *moisten* as necessary with a bit of EVOO. *Cover* and refrigerate until serving time.

* *Stuff* mussel shells (as many as are needed) evenly with mussel mixture and *place* on a parchment-lined baking tray. *Refrigerate* until ready to cook.

* *Bake* in a pre-heated 450 oven until hot and bread crumbs are golden, about 10 minutes (no longer).

Serve with extra lemon wedges, if desired.

*NUTRITION:*

* Calories - 329
* Fat - 22.8
* Sat Fat - 3.5
* Carbs - 13.0
* Fibre - .4
* Protein - 16.2

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