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Tipsy baked mussels on the half shell | Let's Cook!


Last updated 7/29/2021 at 10:11am

Illustration by Terry the Travel Sketcher

These delicious mussels make a great appetizer and will work well for a large group. The recipe can easily be doubled or tripled. Check out the Food and Cooking section on my blogsite for additional helpful tips: http://www.travelsthroughmylens.com

Serves 2 – 4

12 mussels, scrubbed clean and beards removed

1/2 cup dry white wine

2 sprigs lemon thyme

2 sprigs flat leaf parsley

2 garlic cloves, crushed

Combine the wine, herbs and garlic in a saucepan, bring to a boil. Add the mussels and steam until they open, quickly removing them as they pop open. Set aside on a cutting board and discard the cooking liquid and any unopened mussels.


1 slice bacon, diced

1 tablespoon butter

1 tablespoon finely chopped onion

2 garlic cloves, chopped

1/2 cup Vermouth

1/4 cup bread crumbs (I made my own using Dave's Good Seed bread)

2 teaspoons fresh lemon juice

1 tablespoon chopped fresh parsley

Sprinkle of salt

1/4 teaspoon white pepper

Finely grated Parmesan - optional

Preheat the oven to 350F.

Cook the bacon in a skillet over medium heat until slightly crisp. Add the butter, onion and garlic and cook on medium-low heat until soft, about 3 - 5 minutes.

While the bacon is cooking, break the shells apart and gently cut the tendon that holds the mussel to the shell, leaving it in its shell, one half shell per mussel. Discard the unused shells.

Deglaze the bacon mixture with vermouth and let reduce to about 2 tablespoons. Remove the pan from the heat and stir in the breadcrumbs, lemon juice, half of the parsley, salt and pepper.

Place a small amount of the filling on top of each mussel and pack down slightly. Sprinkle a small amount of parmesan (is using) on top of each mussel. Place in a baking dish and bake at 350F for about 15 minutes or until slightly golden.

Place on a serving dish and garnish with the remaining parsley. Serve ASAP. Pairs nicely with a glass of Spanish Cava.

Tricia Christopherson, Mukilteo

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