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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Herb-Topped Mussels On The Half Shell

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions