Mussels Baked with Serrano Chiles and Fresh Mozzarella

Name: Mussels Baked with Serrano Chiles and Fresh Mozzarella
Ingredients: 2 cups dry white wine; 2 tablespoon unsalted butter; 1 large bunch spinach, washed, large stems discarded; 6 ounces fresh mozzarella cheese, thinly sliced; 6 tablespoons dry white bread crumbs; 6 tablespoons minced fresh parsley; 2 teaspoons seeded and minced serrano chile; ¼ cup minced shallots or green onions, white part only; ¼ cup minced shallots or green onions, white part only; 2 tablespoons minced garlic; 6 ounces pancetta or thick-sliced bacon, finely diced; 6 ounces pancetta or thick-sliced bacon, finely diced; 2 tablespoons olive oil plus additional for bread crumbs; 2 tablespoons olive oil plus additional for bread crumbs; 3 dozen large mussels, scrubbed and debearded

Preparation info

Serves
6
as an appetizer

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I really love mussels. In addition to their great taste, they are also relatively inexpensive. As with clams and oysters, the shells should be tightly closed when you purchase mussels, since this indicates they are still alive and fresh. Use the mussels as close to the time of purchase as possible. You’ll have leftover liquid from poaching the mussels in this recipe. It’s a delicious stock for soups and sauce, so definitely save it.

Ingredients

Leftovers

Ingredients

Method