Baked Mussels + Hard Liquor


This post is likely just long overdue. Last Christmas, everyone was ready to eat something different. My mom is a seafood fan while my father’s a whisky fan. My siblings and I are mix and matching type of people. I decided to take care of the appetizers this year, while my sister hosts, my brother preps the main course, and my parents get their party-on.

Influenced by Tahong Mussels and an episode of Chef’s Table on Netflix featuring a few Australian chefs, I was ready for these mussels. I was also surprised I have not seen any of these babies in my timeline or newsfeed. Anyways, I decided to spruce it up and accomodate my family while using the ingredients we already have to make these mussels muss. (Yes, I made up a verb)

Being that it is winter, it is mussel season in Montreal and they are pretty inexpensive. Feed a crowd with very little. Although there are many different kinds of mussels that differ in color and texture, but Montreal grocery stores generally carry the smaller ones. Not only are mussels inexpensive, but the prep is fairly easy as well. (After you get a hang of debreading and cleaning).img_2599


  • 2 lbs of mussels


  • 1/4 cup cilantro, chopped
  • 1/2 red onion, chopped
  • 1/2 cup parsley, chopped
  • 3 garlic cloves, minced
  • 1 hot pepper, minced
  • 1/2 cup olive oil
  • Salt and pepper (to taste)
  • 1/3 cup red wine vinegar

To do:

  1. Preheat oven to 375 degrees F.
  2. Mix all chopped ingredients.
  3. Sprinkle some parmesan on top of all the mussels.
  4. Bake them for
  5. Sprinkle about 1 tsp of chimichurri per mussel.

Sundried Tomato Pesto Y Romano:

  • 1 cup, Sundried tomatoes
  • 1/3 cup Parmesan
  • 2 cloves garlicimg_2602
  • 1 cup fresh basil
  • 1/3 cup olive oil
  • 1 tsp red pepper flakes
  • Salt and pepper (to taste)

To do:

  1. Preheat oven to 375 degrees F.
  2. Just like the chimichurri, all ingredients are to be roughly chopped or mixed in a food processor.
  3. Top 1 tsp of sundried pesto per mussel and 1 tsp of romano cheese.
  4. Bake for 30 minutes.

Snail cream:

  • 1/4 cup fresh parley, chopped
  • 4 tbsps. butter
  • 2 tbsps All purpose flour
  • 6-7 garlic cloves, minced
  • 1 cup whipping cream
  • 1 tsp. broth spice or 1/2 brothe cube
  • 1/2 cup parmesan
  • A nice splash of white wine

To do:img_2600

  1. Preheat oven to 375 degrees F.
  2. On a skillet over medium high heat, simmer the butter, wine and cream. Once it starts simmering, lower the heat,add the garlic, broth, parsley and cook until soft. (5 minutes on Medium/Low heat)
  3. Using a sifter, slowly sift the 2 tbsps. of flour over the cream while mixing thoroughly to avoid any clumps.
  4. Mix in parmesan.
  5. Top each mussel with a generous tablespoon of the cream and another tablespoon of mozzarella.
  6. Bake for 30 minutes at 375 degrees F.




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