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Baked Allioli Mussels

This recipe for Baked Allioli Mussels has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

This recipe for baked mussels came from a newly opened tapas bar in Orce village, having sat down with a couple of “tubos” (beer in a tall glass) we were intrigued as to what these mussel shell tapas which arrived shortly after were stuffed with, a few moments later we had the recipe and the following Friday we simply had to buy some mussels to try it out! The use of allioli adds a nice hint of garlic, accompanied by the olives and cheese these really are very tasty tapas indeed. Enjoy!

Ingredients for Baked Allioli Mussels

20 Large fresh mussels (1kg approx)
1 Small tomato
10 Pitted black olives
1 Tablespoon allioli
1 Tablespoon dry breadcrumbs
2 Tablespoons Manchego cheese
Olive oil
Lemon wedges to garnish

How to make Baked Allioli Mussels

  • Clean and prepare the mussels removing any barnacles, etc from the shells as these will be used for serving.
  • Preheat your grill to medium heat.
  • Steam the mussels for 4 – 5 minutes in water, set aside and leave to cool, retaining 20 shells.
  • Finely dice the tomato and pitted olives.
  • Remove the mussels from their shells and mash up the meat with a fork.
  • Add the mussel meat, allioli, tomato, olives into a bowl and mix well.
  • Spoon the mixture into each shell and sprinkle with breadcrumbs and then a little grated Manchego.
  • Arrange the mussels on a tray, drizzle with olive oil and bake for 3 – 4 minutes until the cheese begins to bubble.
  • Serve immediately and garnish with lemon wedges.

Makes 10 tapas

Baked Allioli Mussels

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Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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