Stuffed Mussels
Few people realize mussels can be made THIS delicious!
Namira
Recipe author
Stuffed Mussels
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 %
10 g
Fats 40 %
10 g
Carbohydrates 20 %
5 g
140 kcal
GI:
17
/
0
/
83
- Stuffed mussels are a classic of southern Italian cooking. In Italy you'll find them prepared in countless ways; here we'll go with one of the simplest and most popular versions. Start by rinsing the mussels thoroughly under running water and scrubbing them clean. I recommend trimming off any sharp edges on the shells with a knife. Chop the garlic and parsley and grate the Parmesan. Turn on the oven and let it heat to about 570°F (300°C). Meanwhile, you'll need a large pot of water. Set it on the stove and add the mussels. Bring to a boil and cook for a few minutes—the mussels will begin to open in the boiling water. Scoop out the opened mussels with a slotted spoon and set them on a plate. Then break off one shell from each mussel and leave the other, so the mussel stays seated in one half. In a separate saucepan, combine the cheese, breadcrumbs, finely chopped garlic and parsley, butter, salt, and pepper. Heat over low heat until the whole mixture is soft and pasty. Stir it and take it off the heat. Arrange the mussels on a baking sheet and fill each half-shell with the mixture. Bake the mussels for 5–7 minutes, until the filling turns golden and crusts over. The stuffed mussels are ready—best served hot.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Fried mussels - 59 kcal/100g
- Boiled mussels - 50 kcal/100g
- Salt - 0 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Breadcrumbs - 347 kcal/100g
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