Bulking Up

I started out slowly: your basic mussels steamed in white wine and garlic. And, if I do say so myself, they were great. But—you know me by now—I was already itching to try something different with my newfound bearded buddies. Behold—baked, stuffed mussels on the half shell! All the mussel-y goodness you know and love, but now with a crispy bread crumb topping! And if speed is what you need, then these babies are done faster than you can say seafood!*

*Side bar: I’m sorry, it seems as though my inner advertising copywriter came out a little bit and I attempted to sell you on the mussels. My apologies. I’ll try to keep it to a simple, “I think you’ll like them” next time.

Stuffed Mussels on the Half Shell
Serves 2-3

2 pounds Prince Edward Island mussels, cleaned and debearded
1 c. dry white wine
½ c. fresh basil leaves
½ c. extra-virgin olive oil, divided
1 clove garlic, peeled
¾ c. fresh bread crumbs
1 ½ c. Lemon Zinger tomato sauce (link to previous post)
¼ c. grated Parmesan cheese

Preheat oven to 450 degrees. Add mussels and wine to a large saucepan and cover. Steam on high until mussels open, about 3 to 5 minutes. Drain mussels and set aside to cool.

In a blender or food processor, combine the basil, ¼ cup of the olive oil and the garlic. Process until smooth and pour a bowl. Add the breadcrumbs, tomato sauce and Parmesan to the bowl and mix well.

When they’re cool enough to handle, open each mussel and remove the piece of shell that the mussel has detached itself from. Loosen the mussel from the remaining shell half but leave it in the shell. Lay the mussels on a large baking sheet lined with aluminum foil.

Pack each shell full with the sauce mixture. Drizzle mussels with the olive oil and bake for 7 to 9 minutes, or until lightly golden brown on top. Serve immediately with lemon wedges.