Best Roasted Breaded Mussels Cozze Al Forno Recipes

Cozze al Forno image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup plus 2 tablespoons olive oil
1/4 cup diced prosciutto, about half of a thick slice
2 cloves garlic, peeled and chopped
3/4 cup bread crumbs
1/4 cup fresh Italian parsley, chopped
1/2 cup freshly grated Parmesan, divided
2 tablespoons olive oil
1 clove garlic, smashed and peeled
1 pound mussels, cleaned
1/2 cup dry white wine
Lemon wedges, for serving

Steps:

For the filling: Heat a small skillet over medium heat. Add 1/4 cup olive oil and the prosciutto and cook, stirring often, until the prosciutto is crispy, about 3 minutes. Add the garlic and stir. Remove the skillet from the heat and cool slightly, about 5 minutes. Add the bread crumbs and toss in the oil to coat. Stir in the parsley and 1/4 cup of Parmesan.
Meanwhile, for the mussels: Heat a large Dutch oven over medium-high heat. Add the olive oil and garlic and cook, stirring often, until the garlic is lightly browned, about 2 minutes. Add the mussels and white wine. Cover and give the pot a shake. Cook, shaking occasionally, until the mussels have just opened, 2 to 3 minutes. Discard any unopened mussels.
Position a rack in the top third of the oven. Preheat the broiler to high.
Discard the top shells of the mussels and loosen the mussel meat from the bottom shell. Leave the meat in the shell and arrange on a rimmed baking sheet. Using a small spoon, pack the filling in each of the mussel shells. Drizzle with remaining 2 tablespoons olive oil and top with the remaining 1/4 cup Parmesan. Broil until the filling is golden and the cheese is melted, 1 to 2 minutes. Serve with lemon wedges if desired.

Roasted Breaded Mussels (Cozze Al Forno) image

Provided by beach bum in the Ph

Categories Mussels

Time 40m

Yield 6 per person, 6 serving(s)

Number Of Ingredients 7

2 lbs medium mussels, scrubbed well
2 tablespoons fresh garlic, minced
3 tablespoons flat leaf parsley, chopped
1/2 teaspoon dried oregano, crumbled
2 tablespoons parmigiano, freshly grated
1/4 cup Italian seasoned breadcrumbs
1/4 cup extra virgin olive oil

Steps:

Preheat the oven to 425°F.
Prepare the scrubbed mussels for cooking by checking to make sure that none of the shells are open (discard the open ones).
Place the mussels in a pan with 1/2 cup of water or dry white wine over medium high heat and cook stirring frequently just until the mussels begin to open. Remove and put into a bowl as the shells will continue to open.
When all of the mussels are removed, strain the liquid through a sieve or cheesecloth and reserve the liquid. You should have a 1/4 cup of the liquid. Now remove the mussels from their shells reserving half of the shells. Place the halved shell on a baking sheet and place a mussel in each one.
In a small bowl, combine the garlic, parsley, oregano, grated cheese, and breadcrumbs. Now sprinkle the mixture over the mussels in a thin layer. Now drizzle the olive oil and a little of the reserved liquid over the breadcrumb mixture.
Bake the mussels for about 10 minutes or until the tops of the breadcrumbs are brown and crisp (careful not to burn the breadcrumbs).
Serve right away and enjoy.

Nutrition Facts : Calories 234.5, Fat 12.7, SaturatedFat 2, Cholesterol 42.5, Sodium 523.2, Carbohydrate 10.2, Fiber 0.4, Sugar 0.3, Protein 19

Oven Roasted Mussels image

Provided by Leilani

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup butter
2 tablespoons shallots, minced
1 tablespoon fresh Italian parsley, chopped
1 tablespoon chives, chopped
1 tablespoon lemon juice
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped
French bread, sliced
1/4 cup olive oil
2 lbs fresh mussels, debearded
additional chopped chives (to garnish)

Steps:

Preheat oven to 450 degrees.
Position 1 rack in bottom third of oven and the other rack in top third of oven.
Mix 1st seven ingredients in a small bowl; season with salt and pepper.
Brush bread on both sides with olive oil; place on top baking rack in oven.
Place mussels in wide oven-proof pot; cover and put on bottom rack.
Roast mussels until mussels open, about 5-9 minutes.
Watch bread until it is lightly toasted.
Remove any mussels that did not open.
Add herb butter and stir until melted.
Divide mussels and juices among bowls and sprinkle with remaining chopped chives.
Serve with bread.