Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mussels Oreganata




Flat Leaf Italian Parsley.jpg

Sweet Basil (2).jpg

I’m originally from New Jersey and grew up eating a lot of black mussels. So when I found these New Zealand mussels I thought, these would make delicious Mussels Oreganata. 

First, I need to clip a few fresh herbs from my Hanging Herb Garden. This recipe is very easy to make. Mussels Oreganata are a great appetizer to serve before a pasta dish.

Yields: 24 mussels, 6 servings
Equipment: 6-quart stockpot, 2-1/4 rimmed baking sheet pans
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

24 New Zealand mussels, cleaned
3 1/2 cups Chardonnay
6 garlic cloves, 3 smashed, 3 grated
2 tablespoons shallots, finely minced
1 cup Italian breadcrumbs, seasoned
3/4 cup *E.V.O.O., plus extra for drizzling over top
4 tablespoons fresh oregano leaves, chopped
2 tablespoons of Italian flat-leaf parsley, finely chopped
2 tablespoons mint leaves, finely chopped
2 tablespoons basil, finely chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
lemon wedges and fresh oregano sprig for garnish

Preheat broiler.
First, place the mussels in a sink of cold water. Scrub with a stiff brush to remove any barnacles that may be attached to the outside of the mussel. Grasp the beard, the fibrous clump, and pull out swiftly towards the hinge end. Rinse and place in a bowl, ready to cook.

In a 6-quart stockpot, on high heat add 3 smashed garlic cloves and 3 1/2 cups of Chardonnay. Bring to a boil.

Next, add the mussels and cover. Steam for about 3-4 minutes, or until they’ve all opened. Using a spider (a large slotted ladle) discard any unopened mussels.

Remove the cooked mussels from their shells, reserving 24 half shells. Arrange the half- shells in a single layer (12 on each pan) on 2-1/4 rimmed baking sheet pans, lined with foil. Place the cooked mussel in each shell.

In a large bowl, toss together the breadcrumbs, oil, oregano, mint, basil, parsley, grated garlic, minced shallot, Kosher salt, and pepper.

Top the each of the mussels with breadcrumb mixture and drizzle with E.V.O.O. Broil until the breading is golden brown, 2-3 minutes.

To Serve: Place 4 Mussels Oreganata on each serving plate. Garnish with lemon wedges and a sprig of fresh oregano.


1 Comment »

Stuffed French Toast

2013-10-16 12.22.38Sorry it took me so long to get back here to finish up this recipe.  There’s just so much to do before Melissa gets here in the morning.  Anyway I think for me the most important item in this dish is the bread.  I find that an egg bread works the best. I cut my slices about 1/2 inch thick.  To make the custard I break six eggs, 1/4 cup of heavy cream, 1 teaspoon of cinnamon, and 1 teaspoon of real vanilla extract.  Whisk all together.  I put this in the refrigerator while I make the filling. I use 1 package of room temperature cream cheese, 1/4 cup of sweetened condensed milk and whisk that together then, I add 1 can of pumpkin pie filling. You could of course buy the pumpkin puree and add all the spices individually, but why, when you can get already combined in one can. Mix the 15 ounce can into the cream cheese mixture. Spread filling onto bread put the top on and refrigerate for half hour.  Make sure to cover the stuffed sandwiches with plastic wrap so they stay fresh. Take half a stick of room temperature butter and mix in a 1/2 teaspoon of cinnamon 1/4 cup of sugar, mix together well and refrigerate so butter hardens.  Take a griddle pan heating up, add a tablespoon of butter on it and spread the melted butter around.  Dip your ready made sandwiches in the custard ( let the bread sit in the custard for a minute so the bread soaks it up before flipping it over to the other side) and place on the griddle.   Cook until golden brown on both sides. Scoop yourself some of the butter that you made,and I added some candied pecans or you could sprinkle with some powdered sugar.


Leave a comment »

%d bloggers like this: