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How to make stuffed mussels



Stuffed mussels make a delicious seafood dish, and you might think they are hard to cook. But while they look great, stuffed mussels are very easy to make yourself! All you need are some mussels, breadcrumbs and whatever spices you want to add. After some preparation and baking, you can serve your own stuffed mussels with gourmet.

[[[[Edit]Ingredients

  • 16-24 small neck muscles
  • 1 cup (237 ml) white wine
  • 2 tablespoons (7.2 g) chopped parsley
  • 1 teaspoon (1 g) chopped dill
  • 1
    teaspoon (1 g) thyme
  • 1/2 teaspoon (1/2 g) rosemary
  • Salt
  • Black pepper
  • Olive oil
  • Garlic
  • Red and garlic

[[[[Edit]Step

[[[[Edit]Cleaning the mussels

  1. Buy fresh, live mussels from a fish market. Look for mussels that are tightly closed and do not have a strong fishy odor. This means that they are still alive and fresh. You can also ask a worker when the mussels were caught and delivered, which should be the same day or the day before for maximum freshness.[1]
    Cook Stuffed Clams Step 1.jpg
    • Do not buy any mussels that are already open or cracked. These can be dead and can be spoiled.
    • This recipe uses 16 mussels, but you can get as many as you want and adjust the recipe.
  2. Store the mussels in the fridge until you are ready to cook them. Mussels are quickly destroyed in hot temperatures, so cool them immediately when you get home. Store them in the refrigerator or on ice until you just need to clean and cook them.[2]
    Cook Stuffed Clams Step 2.jpg
    • Mussels only last about 1-2 days after you buy them, even in the fridge, so cook them as soon as possible.[3]
  3. Soak the mussels in water for 20 minutes to remove sand. Mussels are full of sand and salt water, and you definitely do not want to eat all this. Fill a pot or bucket with cold water and soak the mussels for 20 minutes so that they draw out sand.[4]
    Cook Stuffed Clams Step 3.jpg
    • Do not add salt to the water. In this way, the mussels drive salt water and sand while taking in fresh water.
    • Be careful not to disturb the water too much when picking up the mussels. There will be sand at the bottom of the pot, and if you kick it up you will get the mussels dirty again.
  4. Rinse and scrub the mussels to get rid of any remaining dirt. Keep each mussel under running water and give them a good scrub with a clean, firm brush. This should get rid of any remaining sand or dirt so that it does not end up in your dinner! After scrubbing the mussels, transfer them to a plate or bowl and keep them nearby.[5]
    Cook Stuffed Clams Step 4.jpg
    • You do not need to use soap to clean the mussels. The boiling water must get rid of all bacteria.

[[[[Edit]Steams the mussels

  1. Heat 2 tablespoons (30 ml) olive oil in a large pot. Turn the heat to medium high and then pour in oil. Heat the oil until it starts to bubble a little.[6]
    Cook Stuffed Mussels Step 5.jpg
    • You can also add ground garlic and butter for more flavor.
  2. Fry 1 chopped red onion in the hot oil. Roughly chop the onion in advance and stir it into the pot. Cook the onion pieces until they soften and become translucent, which is usually about 5 minutes.[7]
    Cook Stuffed Clams Step 6.jpg
    • If you prefer, you can also steam the mussels with just water. This will not be as tasty, but it works well and takes less time to prepare.
  3. Add 1 cup (237 ml) of white wine and simmer. Pour the wine into the pot and heat it until it simmers. When it starts to bubble, it’s clear. This gives the mussels a little extra flavor.[8]
    Cook Stuffed Clams Step 7.jpg
    • Be careful not to splash when pouring everything into the pot. You can get burned.
  4. Add the mussels to the pot and let them steam for 5-7 minutes. When the wine has simmered, add the mussels to the pot and stir everything. Cover the pot and let the mussels swim. When cooked, the shells open. Steam the mussels until they all open.[9]
    Cook Stuffed Clams Step 8.jpg
    • 1 or 2 mussels may not open, which means they were dead when you put them in the pot. This is normal and there are some in each batch, so if all other mussels have been opened, the mussels are ready. Get rid of the unopened ones.
  5. Remove the mussels from the pot and let them cool. Turn off the heat when the mussels are open. Scoop out each mussel with a slotted spoon and transfer them to a baking sheet. Let them cool until you can touch them without burning.[10]
    Cook Stuffed Clams Step 9.jpg
    • Remember to get rid of any mussels that do not open.
    • Keep the broth from the pot for use in the mussel filling.
  6. Separate the mussels by pulling them apart. When the mussels are cool enough to handle, grab each one near the front opening. Pull the two parts of the shell apart until they are completely separated. You may need to twist the shells a little to pull them apart. Repeat this for each mussel.[11]
    Cook Stuffed Clams Step 10.jpg
    • This recipe uses only one side of each mussel shell, so you can get rid of the other half of the shells.
  7. Slice the mussel flesh and place it on one side of each shell. Pull the meat out of each mussel shell and place it on a cutting board. Use a sharp knife and cut each piece into a rough cut. Then place the mussels face up. Scrape up the sliced ​​meat and put it back in each shell. Press the meat down with a spoon so that nothing falls out.[12]
    Cook Stuffed Clams Step 11.jpg
    • Keep the pieces from each individual mussel separate so that you can put back the right amount in each shell.
    • If you prefer the mussels to be smaller, finely chop them into small pieces.[13]
    • You can also keep the mussels meat whole and leave it in the shell. This is a slightly different recipe that is just as delicious, and it is a little less preparatory work.
    • If you want more meaty stuffed mussels, you can also mix in a little minced meat so that the meal is fuller.[14]
    • If you prepare the mussels in advance, you can prepare them up to this point and store them for up to a day in the fridge before cooking.

[[[[Edit]Make delicious filling

  1. Heat 2 tablespoons (30 ml) olive oil in a frying pan. Turn the heat to medium and then pour in the olive oil. Heat the oil until it bubbles slightly.[15]
    Cook Stuffed Clams Step 12.jpg
    • For more flavor, you can also use 1 stick of butter instead of oil to cook onions and garlic. This gives you a saltier, creamier taste.[16]
  2. Saute garlic and chopped onion in a saucepan for 5 minutes. Chop 1/2 of a medium garlic and finely chop 2 cloves of garlic. Then add them to the pan with the oil. Stir often until the onions sizzle and become translucent, about 5 minutes, then turn off the heat.[17]
    Cook Stuffed Clams Step 13.jpg
  3. Stir in breadcrumbs, herbs and spices. Pour 1 cup (125 g) breadcrumbs into the pan and stir. Then you have many choices for spices and seasonings to add. For a classic recipe, try adding 2 tablespoons (7.2 g) chopped parsley, 1 teaspoon (1 g) chopped dill, 1 teaspoon (1 g) thyme, 1/2 teaspoon (1/2 g) rosemary and salt and black pepper to taste. Stir the mixture so that all the ingredients are evenly distributed.[18]
    Cook Stuffed Clams Step 14.jpg
    • Feel free to add more or less of each ingredient if you like.
    • There are many variations for which flavors to use for stuffed mussels. You can also add parmesan cheese, crab meat or red pepper flakes to the filling.
    • For a bonus, try adding some chopped bacon or pancetta to the filling as well.
  4. Moisten the filling with mussel broth. Run the broth that you cooked the mussels through a sieve to get rid of sand. Then slowly pour the broth into the filling, one spoon at a time. Just moisten the top of the filling with the mussel juice to give the filling a nice mussel taste and then stir everything.[19]
    Cook Stuffed Clams Step 15.jpg
    • If you made the mussels in advance, strain some of the broth and save it for the filling.
  5. Fill each mussel shell with a scoop of the filling. Scoop out the filling in a spoon and press it into each mussel shell that covers the meat. Smooth out the top of the filling with the back of the spoon for a nice presentation. Fill each shell evenly.[20]
    Cook Stuffed Clams Step 16.jpg

[[[[Edit]Baking and serving of the mussels

  1. Preheat the oven. Set the oven so that you do not burn the mussels. Then wait 10-15 minutes until the oven preheats.[21]
    Cook Stuffed Clams Step 17.jpg
    • If you are cooking everything at once, start the oven before making the filling so that it is hot and warm when you are ready to bake.
  2. Bake the mussels for 25-30 minutes. Arrange the shells evenly on a baking sheet and place them in the oven. The mussels should take about 25-30 minutes to cook. Remove the mussels when the filling gets a nice golden brown color.[22]
    Cook Stuffed Clams Step 18.jpg
    • Check the mussels every few minutes to keep track of them. Take them out if the filling gets dark. When the filling turns black, the mussels burn.
  3. Fry the mussels for 1-2 minutes if you want a crispier filling. If you prefer a little sharp in your filling, then the broiler is just what you need. When the mussels are baked, place them under the broiler for another 1-2 minutes. This should sharpen the filling with a nice finish.[23]
    Cook Stuffed Clams Step 19.jpg
    • Remember to keep an eye on the mussels so that they do not start to burn.
  4. Garnish the mussels with lemon and parsley before serving. When the mussels are ready, take them out of the oven and let them cool. Before serving, you can sprinkle some chopped parsley over them and squeeze on some fresh lemon juice for extra flavor. Then enjoy![24]
    Cook Stuffed Clams Step 20.jpg
    • If you have leftover food, baked mussels can be in the fridge for 3-4 days if they are in an airtight container.

[[[[Edit]Things you need

  • Pot
  • Frying pan
  • Oven
  • Spoons
  • Knife
  • Cutting board
  • The baking tray

[[[[Edit]Tip

  • There are lots of different recipes for mussels, so do not be afraid to experiment! Add different spices and flavors if you want to branch out.
  • Baked mussels are excellent as side dishes in a seafood meal or with pasta for an Italian twist.

[[[[Edit]References

  1. https://www.foodnetwork.com/recipes/articles/a-guide-for-buying-and-cooking-clams
  2. https://www.foodnetwork.com/recipes/articles/a-guide-for-buying-and-cooking-clams
  3. https://www.stilltasty.com/fooditems/index/16893
  4. https://www.allrecipes.com/article/how-to-clean-clams/
  5. https://www.allrecipes.com/article/how-to-clean-clams/
  6. https://www.pbs.org/food/recipes/baked-stuffed-clams/
  7. https://www.pbs.org/food/recipes/baked-stuffed-clams/
  8. https://www.pbs.org/food/recipes/baked-stuffed-clams
  9. https://www.pbs.org/food/recipes/baked-stuffed-clams
  10. https://www.marthastewart.com/1086328/marthas-baked-stuffed-clams
  11. https://www.marthastewart.com/1086328/marthas-baked-stuffed-clams
  12. https://www.marthastewart.com/1086328/marthas-baked-stuffed-clams
  13. https://www.simplyrecipes.com/recipes/baked_stuffed_clams/
  14. https://www.simplyrecipes.com/recipes/baked_stuffed_clams/
  15. https://www.pbs.org/food/recipes/baked-stuffed-clams/
  16. https://www.simplyrecipes.com/recipes/baked_stuffed_clams/
  17. https://www.pbs.org/food/recipes/baked-stuffed-clams/
  18. https://www.pbs.org/food/recipes/baked-stuffed-clams/
  19. https://www.pbs.org/food/recipes/baked-stuffed-clams/
  20. https://www.pbs.org/food/recipes/baked-stuffed-clams/
  21. https://www.simplyrecipes.com/recipes/baked_stuffed_clams/
  22. https://www.marthastewart.com/1086328/marthas-baked-stuffed-clams
  23. https://www.marthastewart.com/1086328/marthas-baked-stuffed-clams
  24. https://www.pbs.org/food/recipes/baked-stuffed-clams/

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