Herb-Topped Mussels On The Half Shell Recipe

Name: Herb-Topped Mussels On The Half Shell
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 medium mussels, scrubbed and debearded; Cooking spray; 1/4 cup chopped leek; 2 garlic cloves, minced; 1/4 cup clam juice; 3 tablespoons half-and-half; 1/2 teaspoon grated lemon rind; 1 teaspoon fresh lemon juice; 1 (1 1/2-ounce) slice white bread; 1 tablespoon chopped fresh flat-leaf parsley; 2 teaspoons chopped fresh thyme; 1 teaspoon chopped fresh oregano; 2 teaspoons olive oil; 1/4 teaspoon freshly ground black pepper; 2 bacon slices, cooked and crumbled

Servings: persons

24 medium mussels, scrubbed and debearded
Cooking spray
1/4 cup chopped leek
2 garlic cloves, minced
1/4 cup clam juice
3 tablespoons half-and-half
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1 (1 1/2-ounce) slice white bread
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh oregano
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
2 bacon slices, cooked and crumbled

1
Preheat oven to 500u00b0.
2
Arrange mussels in a single layer in a 13 x 9-inch baking dish. Bake at 500u00b0 for 8 minutes or until shells open; discard any unopened shells. Remove mussels and cooking liquid from dish. Strain cooking liquid through a sieve over a bowl; discard solids. Remove meat from mussels. Reserve 24 shell halves. Discard remaining shells. Arrange reserved mussel shells on a jelly roll pan; place 1 mussel in each shell.
3
Heat a small saucepan coated with cooking spray over medium heat. Add leek; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring frequently. Stir in cooking liquid, clam juice, and half-and-half; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Stir in rind and juice.
4
Preheat broiler.
5
Place bread in a food processor, and process until fine crumbs measure 3/4 cup. Combine the breadcrumbs, parsley, thyme, oregano, oil, pepper, and bacon. Spoon 1/2 teaspoon sauce over each mussel. Lightly pack 2 teaspoons breadcrumb mixture into each shell. Broil 1 1/2 minutes or until golden.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 24 medium mussels, scrubbed and debearded, Cooking spray, 1/4 cup chopped leek, 2 garlic cloves, minced, and more.

Yes, Herb-Topped Mussels On The Half Shell falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Topped Mussels On The Half Shell

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