Trio of Roasted Mussels Print Email

Blue (black) Mussels; live or cooked and frozen
Prepared Italian Sugo Arrabiata (spicy tomato sauce)
Prepared Italian Pesto Sauce
Mussels Gratin* topping
Extra Virgin Olive Oil
Pine nuts, fresh mint, parsley

Wash and steam live mussels until they open, or thaw cooked mussels. Remove empty shell halves and discard – place mussels ½ inch apart on a jellyroll pan, topping 1/3 of the mussels with each of the sauces (or all of them with a single topping.) Broil until brown and sizzling. Remove from oven and serve, or transfer to a display platter, garnish with lemon and parsley and serve immediately. – Chef Michaelangelo (mick) Rosacci, --

Italian Sugo Arrabiata: this is a classic tomato sauce, spiked with crushed red pepper. I recommend Conditalia Sugo Arrabiata. Spoon 1 tsp of sauce onto each mussel. After baking, garnish with shredded fresh mint leaves.

Italian Pesto: Thin prepared pesto sauce with extra virgin olive oil to taste and spoon over mussels. Top with pine nuts and roast.

Mussels Gratin: A flavored olive oil with veggie confetti and crispy panko breadcrumbs. Recipe follows*

*Mussels Gratin

1/4 cup flavorful olive oil
1/2 TBS minced sweet onion
3/4 TBS minced red bell pepper
3/4 TBS minced fresh parsley
1 clove grated garlic
1/4 tsp Italian herb medley
finely chopped zest of one lemon
dash of hot sauce
pinches of fleur de sel and black pepper
Panko breadcrumbs

Combine all ingredients, except panko breadcrumbs, in a measuring cup; taste and adjust. Spoon 1 scant tsp minced herbs & veggies over each mussel, leaving most of the olive oil in the measuring cup. Top each mussel with 1 tsp panko breadcrumbs, drizzle with oil and roast. Enough for 2-3 lbs mussels. – Chef Michaelangelo (mick) Rosacci, --