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Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.

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Baked Stuffed Mussels

Baked Stuffed Mussels with Focaccia and Lemon


Ingredients

  1. MUSSELS
  2. 2 cups water
  3. 1 lemon, cut in half
  4. 1 cup white wine
  5. 1 Tbsp garlic, fresh chopped
  6. 25 fresh or frozen mussels in shell (beard removed, shell scrubbed and free from sand)
  7. STUFFING
  8. 1 Tbsp olive oil
  9. 1/2 cup pancetta (Italian bacon)
  10. 1/4 cup onion, diced small
  11. 3 Tbsp garlic, fresh chopped
  12. 1/2 lb butter (2 sticks), melted
  13. ¼ cup Tbsp Parmesan cheese, grated
  14. 1 Tbsp kalamata olives, chopped
  15. 1 Tbsp basil, fresh chopped
  16. 1 Tbsp white wine
  17. 1 Tbsp parsley, fresh chopped
  18. 1/4 tsp salt
  19. 2 cups plain stuffing cubes
  20. Fresh parsley, chopped

Procedures


Pre-heat oven to 350ºF. MUSSELS
  1. PLACE water, lemon halves, white wine and garlic in a large sauce pot. Add mussels and cover.
  2. ALLOW mussels to cook until they have all opened.
  3. REMOVE mussels and set aside to cool. Discard any mussels that have not opened. Discard liquid.
STUFFING
  1. HEAT oil in a sauté pan over medium heat. Add pancetta and cook until browned. Transfer to paper towels and allow to drain. Add onions and garlic to hot pan and cook until onions are translucent. Do not brown.
  2. MIX remaining ingredients (except Parmesan cheese) in a bowl. Add drained pancetta, cooked onion and garlic. Mix well.
  3. REMOVE mussels from shell. If using fresh mussels, remove “beard.”
  4. PLACE mussel back in one half of the shell. Place 1 Tbsp stuffing on top of each mussel. Top with grated cheese.
  5. REFRIGERATE until ready to serve.
SERVING
  1. PLACE stuffed mussels in a baking casserole dish.
  2. BAKE at 350ºF for 20 minutes or until hot throughout.
  3. SERVE on a platter or portion onto single plates. Garnish with parsley.

SERVES 4

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