Mussels Italiano
"Savory mussel seafood dish that has a great tasting broth for bread dipping! This can also be served over your favorite pasta or rice."
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 4 garlic cloves, chopped
- 1 tablespoon oregano
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1 dash paprika
- 1⁄2 cup chopped fresh parsley
- 1 teaspoon parmesan cheese, grated
- salt & pepper
- 1 tablespoon olive oil (extra virgin)
- 1⁄2 cup butter
- 1 teaspoon garlic (refrigerated chopped garlic, this is in addition to the garlic cloves)
- 4 ounces chicken broth (College Inn or Swanson Canned Chicken Broth)
- 3 lbs fresh mussels, scrubbed and beards removed
directions
- Preheat oven to 450 degrees.
- Combine seasonings, broth, grated cheese, olive oil, garlic & butter in a saucepan and gently heat until butter is melted.
- Place the mussels in a large casserole dish, and pour the butter mixture over them. Cover with foil and bake for 15 minutes.
- Discard any mussels that do not open.
- Serve in soup bowls and pour garlic/butter sauce over each serving.
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Reviews
-
***** I added some cream to make the sauce like Bonefish Grill. This was terrific and not hard to make. I cheat and buy my mussels at the fishmart and they can even clean them for you. -
This dish was outstanding. Five STARS all the way. I happened to use fresh parsley, rosemary & basil too, just because I had those fresh herbs on hand & the dish was spectacular.
RECIPE SUBMITTED BY
<p>Born & raised in Northern NJ and now live in the NJ suburbs of New York City. <br /><br />I grew up on all the traditional Italian meals from my Grandmother's kitchen. Holiday's were parades of food of all kinds, from main dishes to desserts, but mostly I remember Gram's traditional Italian dishes around the Holiday's surrounded by all of our family. <br /><br />I love to cook everything now. I find it great to experiment & try new recipes. Most of all, I love to entertain & host dinners with family, friends & have Holidays at home with my terrific husband & our four legged furry goofball bulldog! <br /><br />===================================== <br /><br />Spring 2008: I was picked for the Pick-A-Chef Spring 2008 Contest by a wonderful chef: Chef #166642 who made my Recipe #293174 and my Recipe #285517 and lastly, my Recipe #287338 <br /><br />The link to the cookbook from that contest is: http://www.recipezaar.com/cookbook.php?bookid=199542 <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br />===================================== <br /><br />July 2008: I was just Z-mailed that I was picked for My 3 Chefs 2008 Cooking Contest by: Chef #829183 who made my: Recipe #307814 <br /><br />She Z-mailed me the link to the cookbook from that contest: http://www.recipezaar.com/cookbook.php?bookid=213150 <br /><br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg border=0 alt=Photobucket /> <br /><br /><br />=====================================</p>
