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Baked New Zealand Mussels with Parmesan

Stanislava ValkovaStanislava Valkova
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Nadia Galinova
Translated by
Nadia Galinova
Baked New Zealand Mussels with Parmesan
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Preparation
20 min.
Cooking
25 min.
Тotal
45 min.
Servings
4
"Baked New Zealand Mussels with Parmesan - all this deliciousness is consumed with white wine."

Ingredients

  • new zealand mussels - 2.2 lb (1 kg) large green (can be frozen)
  • bay leaf - 3 pcs.
  • black pepper - 5 whole grains
  • lemon - 1 pc.
  • for the sauce
  • cream - 2 cups (500 ml) 33% fat
  • parmesan - 5.3 oz (150 g)
  • egg yolks - 2 pcs. raw
  • garlic - 2 cloves
  • basil - 1 tbsp. finely chopped
measures

How to make

In boiling water, add bay leaves and black pepper. You can add a small onion (whole), boil for a few minutes, then add the mussels and cook for 3-4 minutes from the moment of boiling.

While the water is boiling, prepare the sauce: to the cream, add Parmesan, grated on a fine grater (or coarsely grated), the egg yolks, pressed garlic, finely chopped basil leaves - you can replace them with dried basil.

Mix everything - the baking sauce is ready. Remove the mussels from the pan with a slotted spoon, remove the mussels from the shells to make them easier to eat.

Then put them back in the shells and spread the shells in a single layer on a baking tray and carefully pour the sauce sauce into the shells and bake in a preheated oven at 390°F (200°C) for 10 minutes.

That's it for the stuffed mussels.

Just before serving, sprinkle with lemon juice.

Baked New Zealand Mussels with Parmesan - all this deliciousness is consumed with white wine.

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