Best Grilled Mussels With Herbed Bread Crumbs Recipes

Grilled Mussels and Cheesy Grilled Country Bread image

Provided by Food Network

Yield 4 appetizers or 2 entrees

Number Of Ingredients 10

1 loaf crusty country bread, preferably seeded or herbed
1-1/2 ounce Gruyere cheese
2 pounds cleaned muscles
2 medium shallots, sliced
2 teaspoons unsalted butter
1/2 cup dry white wine
1/2 cup unsalted chicken broth (optional)
2 slices cooked bacon, crumbled (optional)
1/4 cup chopped flat leaf parsley
freshly ground black pepper

Steps:

Preheat grill to medium high. Cut country loaf into slices. Place on grill to toast one side.
Meanwhile, cover bottom of a large straight sided and heat proof skillet with foil to protect from soot. Place pan on the grill and add all ingredients, except butter, parsley, bacon and black pepper, stirring to mix. Remove bread slices to a cookie sheet, toasted side up and grate some gruyere cheese over the slices. Return bread slices to the grill to toast the other side and melt the cheese.
While bread slices are toasting, tint skillet loosely with foil and cover the grill, until bread slices are toasted (about 1 minute depending on grill heat. Be sure to check so bread doesn't burn).
Open grill and remove bread slices to cookie sheet and set aside. Close grill and allow muscles to continue cooking about another 3 minutes. Remove the foil and if some have not opened, give the pot a stir and cook another 1-2 minutes.
Remove skillet from grill and remove and discard any muscles that have not opened. Scoop remaining mussels into a large serving bowl. Return skillet with liquid to the grill, and let simmer 1-2 minutes to combine flavors. Remove from heat, swirl in butter, and pour liquid over muscles in bowl.
Sprinkle with black pepper, crumbled bacon (if using) and parsley. Serve with toasted country bread.

Mussels with Herbed Bread Crumbs image

Yield Makes 8 first-course or hors d'oeuvre servings

Number Of Ingredients 10

1 1/2 cups coarse crumbs from a fresh loaf of crusty Italian or French bread
1/4 cup extra-virgin olive oil
1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
2 large garlic cloves, minced
2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried, crumbled
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon table salt
56 mussels (1 1/4 pound; preferably cultivated),cleaned and steamed , using half white wine and half water, then shucked, reserving 56 half shells
2 cups kosher salt
Accompaniment: lemon wedges

Steps:

Preheat oven to 450°F.
Stir together bread crumbs, oil, cheese, garlic, oregano, red pepper flakes, and table salt.
Scrub reserved shells inside and out and dry thoroughly. Spread kosher salt about 1/4 inch deep in a large shallow (1-inch-deep) baking pan and nestle shells in salt to keep them level. Return shucked mussels to shells and top each with about 1 teaspoon bread crumb mixture.
Bake mussels in middle of oven until crumbs are golden brown and crisp, about 7 minutes.
Cool slightly and brush salt from bottoms of mussel shells before serving.

Mussels and Basil Bread Crumbs image

Provided by Ina Garten Bio & Top Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 10

6 slices white bread, crusts removed, cubed, and toasted
2 tablespoons chopped garlic (6 cloves)
1/4 cup plus 3 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
9 sun-dried tomato halves in oil, drained and chopped
3/4 cup julienned fresh basil leaves, lightly packed
Kosher salt and freshly ground black pepper
1/4 cup toasted pine nuts
3/4 cup dry white wine, such as Pinot Grigio
3 pounds mussels, cleaned

Steps:

Combine the toasted bread cubes, garlic, 1/4 cup of olive oil, and the lemon juice in a food processor and pulse a few times to make coarse crumbs. Add the sun-dried tomatoes, basil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and pulse to combine. Add the pine nuts and pulse a few times to combine but not to chop the nuts. Set aside.
Meanwhile, heat 3 tablespoons of olive oil and the wine in a heavy-bottomed pot, such as Le Creuset, and bring to a boil. Add the mussels, cover, and cook over medium-high heat for 4 to 5 minutes, until the mussels have opened. Discard any mussels that don't open. Add the basil bread crumbs and toss gently. Serve hot in shallow bowls with any pan juices.