Baked Mussels

4
Servings
10m
Prep Time
8-10m
Cook Time
18m
Ready In


"I am posting this recipe for "You want a Recipe" game. ImPat wanted to see a recipe using mussels and I have looking at this recipe from an old family cookbook for such a long time (always thinking of Pat) so I decided to post it for the game. This cook book is around 40 years old so I do hope it works for anyone who tries it. It does look a little unusual. NOTE: The recipe calls for 30 Mussels so I am not sure of the weight...but it is 30 Mussels."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (149 g)
  • Calories 317.9
  • Total Fat - 29 g
  • Saturated Fat - 17.3 g
  • Cholesterol - 82.5 mg
  • Sodium - 851 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.2 g
  • Protein - 9.2 g
  • Calcium - 70.6 mg
  • Iron - 4.2 mg
  • Vitamin C - 44.7 mg
  • Thiamin - 0.1 mg

Step 1

*NOTE: I would make the herb butter first so it is ready to use straight away.

Step 2

Pre Heat oven 190C (370F)*

Step 3

Scrape beard, scrub and wash the mussels thoroughly and place in a large saucepan with the shallots, thyme, parsley and bay leaf.

Step 4

Sprinkle over the salt and then add the wine and steam for about 5 minutes or until the mussel shell have opened.

Step 5

Open mussels and discard THE LIDS ONLY.

Step 6

Divide mussels in the remaining half shells into 4 ovenproof dishes, or one large dish.

Step 7

Place a general portion of butter on each mussel & bake at 190C (370F) for approx; 3 minutes or until butter has melted.

Step 8

Step 9

MAKE A HERB BUTTER: By combining the butter, extra parsley, garlic and chives.

Tips & Variations


No special items needed.