Baked Mussels / Choros Horneados / Mejillones Horneados

CitizenFood Sat, 02/07/2009 - 20:58

Mussel Stock:
3 dozen mussels washed cleaned and scrubbed
½ medium size onion, halved
1 leek, rinsed and halved
1/3 cup dry white wine
3 tbsp lime juice
2 whole garlic cloves, skinned

Mussel preparation
2 tbsp oil
2 red onions, finely chopped
3 tbsp chopped leek, white part only
2 tbsp minced garlic
2 tbsp sun dried yellow ají paste
2 tbsp butter
1 tbsp Dijon mustard
1 tsp turmeric
2 cups mussel stock
2 tbsp bread crumbs
2 tbsp grated Parmesan cheese
Chopped parsley

Mussel Stock:
Place mussels in a large pan with water, onion, lemon juice, garlic, leek and dry white wine. Bring to a boil and cook until mussels open. Remove mussels from the pan and discard the unopened ones. Reduce stock to 2 cups and discard vegetables.

Season stock. Open mussels and discard upper shell. Arrange them on a oven pan.

Mussel preparation:
Heat oil in a skillet and stir in chopped onions, chopped leek and minced garlic. Cook until tender and stir in sundried yellow ají paste, butter, turmeric and mustard. Season to taste. Pour mussel stock to mixture and bring to a boil. Cook until mixture thickens.

Spoon this sauce over each mussel and sprinkle breadcrumbs combined with parmesan cheese. Bake in preheated oven at 350ºF until bread crumbs are golden in color. Remove from the oven and sprinkle thyme and chopped parsley..

8 servings

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