Baked Stuffed Mussels Molto Bene
Submitted by Molto Bene Restaurant
2lb. fresh or frozen New Zealand mussels, scrubbed and beard removed
3 tablespoon unsalted butter
2 shallots, chopped
1 large fennel bulb coarsely chopped save tops for garnish
½ cup dry white wine for stuffing and a ½ cup to bake
Kosher salt to taste
Fresh cracked pepper to taste
2 tablespoons olive oil
1 cup Seasoned Bread crumb
½ cup water
1. Clean mussels by scrubbing under cold water and pull off beards.
2. Fresh mussels – Steam your mussels by putting 1 cup liquid (mix of water and white wine) in a 4- to 6-quart pot. Bring to a boil, then dump in the mussels and cover.
3. Reduce heat to moderate and cook for about 4-5 mins, stirring occasionally, until the mussels open wide.
4. Drain Mussels, strain and save liquid, and put both to the side to cool. Throw out any mussels that did not open. (If you bought the mussels frozen then skip this step and just add ½ cup of water and a ½ cup of white wine to bottom of baking pan)
5. Sort through mussels and take out any mussels that are small or with cracked shell and put to the side. You want your Mussels to be similar in size for presentation purposes.
To make stuffing
1. Melt butter over medium heat. Add the fennel, shallots, salt and pepper stirring occasionally until vegetables are tender.
2. Take the mussels that were small or cracked and pull the mussels out of shell and dice them and add to pan with olive oil and stir and cook for a minute or two. Turn off flame and add breadcrumb and ½ white wine and let sit
3. Preheat oven to 375
4. If you bought fresh mussels, remove half the shell so the mussel sits on the half shell.
5. Take a tablespoon of stuffing and put in on top of each mussel and place in 9×13 baking pan.
6. Pour water and white wine mix that you steamed mussels with on bottom of pan.
7. Bake at 375 for about 25 minutes or until mussels start to brown.
8. Place in serving dish and sprinkle any remaining water/wine mixture on bottom of pan on top of mussels.
9. Use the top of fennel as garnish and serve
Bacon & Potato Soup
Submitted by Jeff DiMaggio
1/2 cup chopped onion
1/2 teaspoon kosher salt
- Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
- Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft
but not brown, about 3-4 minutes.
- Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
- Stir in cheese, heating just until melted–do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
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