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Baked mussels with Parmesan Breadcrumbs
(0 votes)
Difficulty:
moderate
Preparation:
45 min.
Preparation
Calories:
452
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 452 kcal | (22 %) | ||
| Protein | 31.2 g | (32 %) | ||
| Fat | 27.3 g | (24 %) | ||
| Carbohydrates | 20 g | (13 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 kilogram mussels
- 150 grams Frozen soup vegetables
- salt
- 3 garlic cloves
- parsley
- 100 grams softened butter
- 3 Tbsps breadcrumbs
- 50 grams grated Parmesan
- freshly ground pepper
Preparation steps
1.
Rinse the mussels under running water, remove the beards and discard any opened shells. Bring 1/2 liter (approximately 2 cups) water to a boil with the soup vegetables in a large pot. Add the mussels and 1 teaspoon salt, cover and simmer over medium heat for about 10 minutes. Drain and let cool. Discard any unopened shells.
2.
Preheat the oven to 225°C (approximately 425°F). Remove the mussels from the shells, place on the half-shell and arrange on a baking sheet.
3.
Peel the garlic and mince. Rinse the parsley, shake dry, pluck the leaves and finely chop. Mix the garlic, parsley, butter, breadcrumbs and Parmesan together and season with salt and pepper.
4.
Sprinkle the breadcrumbs over the mussels and bake until golden brown, around 5-8 minutes.
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