These Baked Mussels recipe (Mejillones Asados) topped with a sliver of serrano pepper are absolutely delicious and incredibly easy and simple to make! Made with fresh breadcrumbs, fresh garlic, olive oil and white wine.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 2 lb mussels live mussels or frozen
- 3 slices of bread
- 1 serrano pepper thinly sliced
- 1/4 cup white wine
- 1 large or 2 small garlic cloves
- 1/4 cup olive oil
- 2 lemons or limes cut into wedges
Using Live Mussels or Frozen
Rinse the mussels under cold running water and pull off any beards. Note: Discard any mussels that are opened and do not close when tapped. Also discard any crush shells. These are dead mussels.
Add mussels to a large pan with about a cup of water over high heat. Bring to a boil. Cover pan with a lid. Shake pan occasionally until mussels open. About 2 to 3 minutes.
Discard any that do not open. Let cool for a few minutes.
(If you buy frozen mussels (which are normally precooked), just place mussels in cold water to defrost for a few minutes and follow the next steps)
Remove one side of each shell. Gently disconnect mussel from the other shell (adductor muscle) so its easier to eat them.
Lay mussel morsel back in shell. Set all mussels on a baking tray.
Add garlic and oil to a blender. Blend until garlic is finely blended into oil. Pour into a small bowl and add wine. Mix together.
Add about a tablespoon of garlic mixture to each mussel. Add a thin slice of the serrano pepper to each mussel to top.
Place in oven and broil until mussels have crispy brown tops about 10 minutes. Serve with lemon or lime wedges. Enjoy!
Serving: 4g | Calories: 279kcal | Carbohydrates: 13g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 429mg | Potassium: 402mg | Vitamin A: 200IU | Vitamin C: 9.9mg | Calcium: 50mg | Iron: 5.2mg