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Mussels Rockefeller

Musselaptizer16

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0 ratings
5
prepare
30
cook
8
serves

INGREDIENTS

2 lb. fresh blue cultured mussels
10 oz. chopped frozen spinach or broccoli
1⁄2 cup milk
2 eggs, beaten
1⁄2 cup shredded medium Cheddar cheese
1⁄2 cup fine dry bread crumbs
2 tbsp. chopped onion
1⁄4 cup grated Parmesan cheese
2 tbsp. butter, melted
8 (6 oz.) custard cups or pastry shells

INSTRUCTIONS

  1. 1
    Cook spinach or broccoli; drain well, pressing out the excess liquid. Set aside.
  2. 2
    Rinse fresh blue mussels in tap water. Add water to a large covered pot. Add the mussels and cover. Steam 5 to 7 minutes.
  3. 3
    Drain mussels, reserving liquid. Add milk to mussel liquid to equal ½ cup. If desired, set aside 8 mussels for garnish.
  4. 4
    In bowl combine eggs, milk mixture, spinach (or broccoli), cheese, ¼ cup of bread crumbs, onion, and mussels. Spoon mixture into custard cups or pastry shells. Place in shallow baking dish.
  5. 5
    Combine remaining bread crumbs, parmesan cheese, and butter; sprinkle over mixture in cups. Bake at 350°F for 20 minutes. Garnish with the reserved mussels.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com

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cuisines North & South American
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