Best Mussels Oreganata Recipes

Mussels Oreganato image

Provided by daisygrl64

Categories Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
2 garlic cloves, minced
1 cup diced tomato, canned with juices
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
1 pinch hot pepper flakes
2 lbs mussels, scrubbed

Steps:

in a large heavy saucepan heat oil over med-high heat.
saute garlic until aromatic about 30 secs.
add tomatoes, parsley, oregano and hot pepper flakes; reduce heat and simmer for 10 minutes.
add mussels, cover and simmer for 3 to 4 minutes or until mussels open.
discard any that do not open.

Nutrition Facts : Calories 335.2, Fat 18.7, SaturatedFat 2.9, Cholesterol 63.7, Sodium 793, Carbohydrate 13.2, Fiber 1.1, Sugar 2.5, Protein 27.7

Stuffed Clams Oreganata with Harissa image

Provided by Geoffrey Zakarian

Categories appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

1 dozen littleneck clams, cleaned
1/4 cup Italian breadcrumbs, or more as needed
2 tablespoons finely chopped fresh parsley, plus more for garnish
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, finely minced
2 teaspoons harissa paste
1 teaspoon white miso
Pinch cayenne pepper
2 cloves garlic, grated on a fine grater
4 scallions, finely sliced
Kosher salt and freshly cracked black pepper
2 tablespoons chicken stock
2 tablespoons white wine, such as Sauvignon Blanc
Coarse sea salt and black and pink peppercorns, for serving

Steps:

Preheat the oven to 475 degrees F.
Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells.
Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing.
Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm.

Clams Oreganata image

Provided by Giada De Laurentiis

Categories appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 8

1/2 cup plain dry bread crumbs
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1/2 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
12 shucked Manilla clams, shells reserved
Coarse salt, for lining baking sheet

Steps:

Preheat oven to broil.
In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside.
Line a baking sheet with salt and arrange 12 clam shells. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes.