Baked Stuffed Mussels With Focaccia and Lemon (Olive Garden)
- 2 cups water
- 1 lemon, cut in half
- 1 cup white wine
- 1 tablespoon garlic, fresh chopped
- 25 mussels, in shells (beard removed, shell scrubbed and free from sand)
- 1 tablespoon olive oil
- 12 cup pancetta (Italian bacon)
- 14 cup onion, diced small
- 3 tablespoons garlic, fresh chopped
- 12 lb butter, melted (2 sticks)
- 14 cup tbsps parmesan cheese, grated
- 1 tablespoon kalamata olive, chopped
- 1 tablespoon basil, fresh chopped
- 1 tablespoon white wine
- 1 tablespoon parsley, fresh chopped
- 14 teaspoon salt
- 2 cups plain stuffing cubes
- fresh parsley, chopped
- Pre-heat oven to 350 degrees F.
- MUSSELS.
- PLACE water, lemon halves, white wine and garlic in a large sauce pot.
- Add mussels and cover.
- ALLOW mussels to cook until they have all opened.
- REMOVE mussels and set aside to cool.
- Discard any mussels that have not opened.
- Discard liquid.
- STUFFING.
- HEAT oil in a saute pan over medium heat.
- Add pancetta and cook until browned.
- Transfer to paper towels and allow to drain.
- Add onions and garlic to hot pan and cook until onions are translucent.
- Do not brown.
- MIX remaining ingredients (except Parmesan cheese) in a bowl.
- Add drained pancetta, cooked onion and garlic.
- Mix well.
- REMOVE mussels from shell.
- If using fresh mussels, remove beard..
- PLACE mussel back in one half of the shell.
- Place 1 Tbsp stuffing on top of each mussel.
- Top with grated cheese.
- REFRIGERATE until ready to serve.
- SERVING.
- PLACE stuffed mussels in a baking casserole dish.
- BAKE at 350 degrees F for 20 minutes or until hot throughout.
- SERVE on a platter or portion onto single plates.
- Garnish with parsley.
water, lemon, white wine, garlic, mussels, olive oil, pancetta, onion, garlic, butter, parmesan cheese, kalamata olive, basil, white wine, parsley, salt, cubes, fresh parsley
Taken from www.food.com/recipe/baked-stuffed-mussels-with-focaccia-and-lemon-olive-garden-298297 (may not work)