How To Cook Kono Frozen Mussels
I beloved New Zealand Mussels and all the things you can do with them. And their cute dark-green shells make them even more than appealing. If you've never tried New Zealand Mussels you lot're in for a treat!
When I take friends come over to picket a big game or only to socialize, I always try to find something fun to serve them. With the big game this weekend I recall I came upwardly with only the right dish, New Zealand Mussels Served five Ways!
Updated from original mail service January 28, 2022
My guests will exist enjoying Buffalo Mussels, Garlic Mussels, Pesto Mussels, Mussels Italiano, and Mussels Diablo!
What Ingredients do I need to Brand Mussels V-Ways?
Let's first by gathering the ingredients nosotros demand to brand my New Zealand Mussels with 5 Toppings. In Chef Speak this is called the "Mise en Place" which translates to "Everything in its Identify".
Non only does setting your ingredients upwards alee of time speed the upwards cooking procedure, but it also helps ensure yous have everything you need to make the dish.
How do I make the toppings for the mussels?
Pesto couldn't be easier to make and here is where I teach y'all how to make Pesto Three ways. You tin use any of these pestos on your mussels.
For the buffalo sauce, yous can utilize your favorite buffalo sauce or I can teach you how to make my legendary buffalo sauce.
The Diablo is merely olive oil, with a sprinkle garlic and onion pulverization, sea common salt, crushed ruby-red pepper and grated Romano cheese.
The Garlic mussels are my wife's favorite, and I apply the same method I used for my Garlic Oysters.
Concluding merely not least is the Mussels Italiano, which consists of a little marinara sauce with a sprinkle of Romano cheese and shredded Mozzarella.
What type of Mussels should I use for this dish?
For Mussels that take toppings or stuffed mussels, my choice is New Zealand mussels. You can observe them in the frozen seafood section of your grocery store packed in a two-pound box.
At that place are 28-32 mussels per box depending upon their size. There a beautiful dark-green trounce mussel, plump and sweet. Much larger than the the blackness shelled mussels you usually see.
They are pre-cooked and on a half beat which makes them very piece of cake to apply. Just defrost, height and bake and y'all'll look like a superstar in the kitchen!
Can I use Black Shell Mussels for Mussels Five-Ways?
Yep, you lot tin. Just you'll have to steam them first so they're cooked and easy to open.
How do I brand Mussels V-Ways?
Subsequently getting the toppings together information technology'due south just a matter of adding them to the mussels.
Place the finished mussels on a baking sheet and place into a preheated 400-degree oven for xviii-20 minutes or until the cheese has fully melted on the Mussels Italiano.
Carefully remove the mussels from the oven and place on a serving platter for your guests.
And if y'all don't like mussels, these toppings will work well with Oysters or Clams!
More Shellfish Recipes You'll Honey!
- Quick and Easy Steamed Mussels
- Tuscan Mussels
- Clams Casino
- Oysters Rockefeller
- Garlic Oysters
New Zealand Mussels Served five Means
I love mussels and cooking them up a bunch of different ways merely adds to the deliciousness! Try my five toppings and create some of your own.
Servings: 6
Calories: 223 kcal
- 30 New Zealand Mussels on the half shell defrosted
Italiano
- three tbsp marinara sauce
- 1 tbsp Romano cheese grated
- 3 tbsp mozzarella cheese shredded
Buffalo
- iii tbsp your favorite buffalo sauce
- 3 tbsp bleu cheese crumbles
Pesto
- 3 tbsp homemade or store bought pesto sauce
- one tsp olive oil
Garlic
- 4 tbsp melted butter
- 1 tbsp chopped garlic
- 1 tsp chopped parsley optional to add color
- one tsp grated romano cheese
Diablo
- 2 tbsp olive oil
- 2 tsp grated romano cheese
- ½ tsp cherry-red pepper flakes to sense of taste
- ¼ tsp granulated onion sprinkle on each mussel
- ¼ tsp granulated garlic sprinkle on each mussel
- ¼ tsp body of water salt sprinkle on each mussel
Prevent your screen from going dark
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thaw out New Zealand Mussels and place on cookie canvass or baking dish
Italiano
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spoon marinara sauce on each mussel
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sprinkle a little grated Romano cheese on top of the marinara
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tiptop with shredded mozzarella cheese
Buffalo
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top each mussel with buffalo sauce
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add bleu cheese crumbles on top of sauce
Pesto
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spoon pesto on to mussel (pesto may be cutting with olive oil if its too strong)
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drizzle a piddling on each mussel afterwards applying pesto
Garlic
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Sautee chopped garlic lightly in melted butter
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add together romano cheese and parsley to the garlic butter after removing it from the stove top.
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place the garlic butter in the refrigerator and allow information technology to business firm upwardly
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identify a mound of the garlic butter on top of each mussel pressing in with your paw
Diablo
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drizzle olive oil on top of mussels
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sprinkle with granulated garlic, granulated onion, grated romano cheese and red pepper flakes
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Bake mussels in 400 degree oven for xv-eighteen minutes or until cheese is fully melted
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Serve immediately
Calories: 223 kcal | Carbohydrates: 3 g | Protein: 8 g | Fat: 20 g | Saturated Fat: 8 yard | Trans Fat: ane one thousand | Cholesterol: 42 mg | Sodium: 734 mg | Potassium: 184 mg | Fiber: 1 chiliad | Carbohydrate: 1 g | Vitamin A: 615 IU | Vitamin C: 4 mg | Calcium: 99 mg | Fe: ii mg
Nigh Chef Dennis
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