Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Italian Mussel Trio Platter Print Email


Three styles of preparation that can be cooked all together on the same pan - fast, simple and delicious!

Parma Mussels

Mussels on the half shell*
2 tsp minced garlic
4 TBS Tony’s Parma Panko breadcrumbs (or Panko or breadcrumbs seasoned with Tony’s Herb Medley and Parmesan cheese)
scant 2 TBS olive oil
garnish: 1 TBS chopped flat-leaf parsley or slivered basil

Preheat the oven to 425 degrees F. Separate mussels and discard extra shell half. Arrange mussel halves, shell down, on a parchment lined sheet or jellyroll pan.

In a small bowl, combine the garlic, breadcrumbs and olive oil, mixing to incorporate oil - taste and adjust with additional parmesan or Italian herb medley. Sprinkle / spread breadcrumb medley over mussels.

Roast in the top of a preheated 425° oven until sizzling hot - about 10 minutes depending on conditions.


Mussels Marinara

Mussels on the half shell*
Tony’s Marinara sauce (or Tony's Vodka Sauce)
Pinches of crushed red chile - optional
Garnish: Salt-brined capers, rinsed well; slivered fresh basil

Preheat the oven to 425 degrees F. Separate mussels and discard extra shell half. Arrange mussel halves, shell down, on a parchment lined sheet or jellyroll pan.

Spoon 1 TBS Tony’s Marinara sauce (or Vodka sauce) over each mussel - season with pinches of crushed red pepper - if desired. Roast in the top of a preheated 425° oven until sizzling hot - about 10 minutes depending on conditions.

Remove to a serving platter and garnish with capers and slivered basil leaves. Toss remaining marinara with hot pasta for a simple side dish.
---


Genovese Mussels

Mussels on the half shell*
Prepared basil pesto
olive oil - if needed
garnish: pine nuts

Preheat the oven to 425 degrees F. Separate mussels and discard extra shell half. Arrange mussel halves, shell down, on a parchment lined sheet or jellyroll pan.

If basil pesto is extra thick, it can be thinned with a little olive oil. Brush pesto generously over mussels. Roast in the top of a preheated 425° oven until sizzling hot - about 10 minutes depending on conditions.

Meanwhile, toast pine nuts in a heavy pan over medium to medium-high heat - shaking pan regularly. Keep a close eye, they can toast quickly. - Chef Mick Rosacci, www.TonysMarket.com - www.TonyRosacciCatering.com

* Notes: PanaPesca frozen mussels are perfect for all of these dishes - they’re fully cooked and ready to use - available in Tony’s Freezer Case. I suggest one bag of mussels for each dish - serves about 4 as an appetizer, 2 as a main dish. If using our live mussels, one pound serves about 2-3 as an appetizer and 1-2 as a main dish.

If using live mussels, dissolve 2 TBS kosher or fine sea salt in 1 quart cold water and use to soak mussels for 5-10 minutes. Scrub to de-beard and clean as needed - repeat if needed. Steam in 1 quart of water, removing immediately as each opens. Cool, separate and discard extra shell half.
---
Search Site

only search Tony's Market
TR
Tony