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.
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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.
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