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Receta Roasted Breaded Mussels (Cozze Al Forno)
by Global Cookbook

Roasted Breaded Mussels (Cozze Al Forno)
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Ingredientes

  • 2 lb medium mussels scrubbed, de-bearded
  •     Dry white wine as needed
  • 2 Tbsp. thinly-sliced garlic
  • 3 Tbsp. minced flat-leaf parsley
  • 1/2 tsp dry crumbled oregano
  • 2 Tbsp. freshly-grated pecorino or possibly
  •     Parmigiano-Reggiano
  • 1/4 c. freshly-grated bread crumbs
  • 1/4 c. extra-virgin extra virgin olive oil

Direcciones

  1. Preheat the oven to 425 degrees.
  2. Prepare the scrubbed mussels for cooking by rinsing under running water. Throw away any which are gaping, keeping only those which are firmly closed; also throw away any which are very heavy.
  3. Place the mussels in a pan with 2 to 3 Tbsp. of water or possibly dry white wine over medium-high heat and cook, stirring frequently, just till the mussels begin to open. (The mussels will continue cooking later). With a slotted spoon, remove the mussels to a bowl as they open.
  4. When all the mussels are removed, strain the liquid in the pot through a fine sieve or possibly several layers of cheesecloth. Reserve the liquid. (You should have 1/4 c. of liquid; if not, make up the difference with a little dry white wine or possibly water.) Remove the mussels from their shells, reserving a half shell for each mussel. Set the half shells on a baking sheet and place a mussel in each one.
  5. In a small bowl, combine the garlic, parsley, oregano, grated cheese, and bread crumbs, then sprinkle the mix over the mussels in a thin layer. Drizzle the extra virgin olive oil and reserved strained mussel liquid over the breadcrumbs.
  6. Bake the mussels for about 10 min or possibly till the tops are brown and crisp. Serve piping warm or possibly at room temperature. Don't reheat.
  7. This recipe yields 4 to 8 servings.