Olive Garden Baked Stuffed Mussels with Foccacia and Lemon
Total Time: 1 hr. 30 min.
prep: 30 min(s)
cook: 1 hr(s)
Serves 4
Ingredients:
MUSSELS:
25 ea Fresh Mussels
1/2 qt Water
1 ea Lemon
1/4 qt White wine
1 Tbsp Garlic, fresh chopped
STUFFING:
1/2 cup(s) Pancetta
1 Tbsp Olive oil
1/2 lb(s) Butter, whole
2 Tbsp Parmesan, grated
3 Tbsp Garlic, fresh chopped
1/4 cup(s) Onion, diced small
1 Tbsp Olives, Kalamata
1 Tbsp Basil, fresh chopped
1 Tbsp White wine
1 Tbsp Parsley, fresh chopped
1/4 tsp Salt
2 Tbsp Ground foccacia
Procedures:
MUSSELS:
Place water, lemon, white wine and garlic in a sauce pot.
Steam the mussels until they open.
Remove the mussels and set somewhere to cool.
Reserve the liquid.
STUFFING:
Heat oil in a saute pan and add the Pancetta and render.
Add onions and saute.
Place the other ingredients in a bowl and mix. (Note: use a food processor to “grate” or rough-chop the foccacia. Be sure to dice it before you start).
Add the rendered bacon and onion finish mixing and cool.
Take the mussel out of the shell and clean it free of the “beard”.
Place the mussel back in one half of the shell.
Place the stuffing on top of the mussel and cool.
Tope with grated cheese.
When ready to serve, place the stuffed mussels in a baking casserole dish.
Bake in an oven at 350 degrees for 20 minutes or until hot through.
Serve on a platter or portions on single plates.
NOTE: If you have extra foccacia, serving it on the side would be great!
Source: Olive Garden website, Italian Recipe Box page, 2002.