Baked Mussels With Tomato, Parmesan And Basil
- 15m Prep Time
- 19m Cook Time
- 34m Ready In
Baked mussels with tomato, Parmesan, and basil make a flavorful appetizer or main dish. The mussels are cooked in white wine, then stuffed with a tomato-basil sauce, topped with Parmesan and breadcrumbs, and baked until golden.
Ingredients
- 59.1 ml olive oil
- 1 medium onion finely chopped
- 2 clove garlic chopped
- 2.46 ml paprika
- lemon
- 200 ml dry white wine
- 1 kg fresh mussels cleaned and de-bearded
- 200 ml fresh tomato sauce
- 10 basil torn
- 29.6 ml flat-leaf parsley finely chopped
- 1 pinch flor de sal
- 50 g Parmesan grated
- 50 g white breadcrumbs
- crusty bread
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 262 mg
- Iron: 2.55 mg
- Magnesium: 46.2 mg
- Phosphorus: 250 mg
- Potassium: 624 mg
- Zinc: 1.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml olive oil
- 2.46 ml paprika
- lemon
- 200 ml dry white wine
- 200 ml fresh tomato sauce
- 1 pinch flor de sal
- 50 g white breadcrumbs
- crusty bread
Prepare
- 1 medium onion, finely chopped
- Chop 2 clove garlic
- 1 kg fresh mussels, cleaned and de-bearded
- 10 basil, torn
- 29.6 ml flat-leaf parsley, finely chopped
- Grate 50 g Parmesan
Let's Cook
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Step 1.
Preheat the oven to 180°C/350°F/gas mark 4.
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Step 2.
Heat the olive oil in a large saucepan over low-medium heat. Add the finely chopped onion and chopped garlic, and sweat until softened, about 2–3 minutes.
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Step 3.
Add the paprika, lemon juice, dry white wine, and cleaned mussels (ensure they are all tightly closed). Cover with a lid and gently cook for 5–6 minutes, until all the mussels have opened.
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Step 4.
Remove the saucepan from the heat. Discard any mussels that have remained closed. Strain the cooking liquid into a clean saucepan. When cool enough to handle, remove the mussels from their shells, reserving half of each mussel shell. Place the reserved mussel shells on a baking sheet.
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Step 5.
Bring the strained cooking liquid to a boil. Add the fresh tomato sauce, reduce the heat, and cook for 3–4 minutes until the sauce has thickened. Stir in the torn basil, chopped parsley, flor de sal, and cooked mussels.
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Step 6.
Spoon the mussels and sauce back into the empty shells (one per shell). Sprinkle over the grated Parmesan and white breadcrumbs. Bake in the preheated oven for 4–5 minutes, or until golden brown and bubbling on top. Serve with crusty bread.