These stuffed mussels are a delicious snack to serve over drinks or add bread and a green salad to transform these into an easy dinner. This recipe makes 1 kg mussels but feel free to double or triple depending on how many mouths you want to feed.
Chorizo Cheese and Herb Baked Mussels
15 mins prep | 20 mins cook
Difficulty: Easy | Serves 2 for dinner or 4 for a starter
INGREDIENTS
1kg green lipped mussels
2 cups grated cheese
1 cup marinara sauce
A bunch of fresh herbs, chopped
2 chorizo, cut in half lengthwise and then sliced into half moons
½ cup panko bread crumbs
Black pepper
Extra Virgin Olive Oil
PREPARATION
- Preheat oven to 220°C.
- Scrub and de-beard the mussels. Add 1 cup water to a large saucepan and cover with lid. Bring to a boil. Once boiling, carefully add in the mussels, cover with lid and cook for 5 minutes. Remove from heat. Using tongs, transfer all the opened mussels to a colander to cool. Continue cooking any unopened mussels for a further 2 minutes. Discard any mussels that do not open.
- While the mussels are cooking, take a bowl and mix together the cheese, marinara sauce and chopped herbs. Reserve.
- Once the mussels are cool enough to handle, remove the top shell. Loosen the mussels from their shell for easy eating and place the half-shell mussels in a single layer on a baking sheet or tray.
- Place a couple of pieces of chorizo on each mussel and press a spoonful of cheesy topping on top of each mussel to fill the shell so the topping is flush. Sprinkle with panko bread crumbs and freshly ground black pepper. Drizzle with extra virgin olive oil. Bake for 10 minutes at 220°C until golden.
This recipe was create for Borges.
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