Sunday, June 3, 2012

Stuffed Mussels

(click on pictures to enlarge)

Baked and stuffed with mussels and scallops and topped with mozzarella and parmesan cheese. 


1 shallot finely chopped

2 teaspoons  basil pesto

1/2 pound fresh mussels

12 to 15 small scallops

1 teaspoon olive oil

2 tablespoon's marsala wine

1 piece of pancetta from the deli (sliced)

salt and pepper

serves 2

First put mussels in a pot of cold water and bring to the boil. When they open, drain and set aside to cool.   Remove the meat and chop up the mussels and scallops. Save half of each shell to later fill with your mixture.  Heat up your  sauce pan with the olive oil, pancetta, shallots and salt and pepper.  Saute for 2 minutes and then add the Marsala wine and cook for 1 minute more.  Add the pesto, scallops and mussels and cook for 3 minutes. 

Preheat oven to 450 and place rack on the first shelf close to the burner.  Stuff your mussel shells with the mixture and place cheese on top.  Bake for 10 to 12 minutes or until cheese is slightly brown and bubbly.  I didn't have a lemon on hand and would have like to squeeze fresh juice over them before serving.

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