cause i'm a fatty

Sayani’s Mussels 

The ingredient list is too long to include in the name of this dish, and this might just be one of the best ideas I’ve ever had, so I’m sticking my name in. I would like to start out by saying these heavenly mussels were inspired by Villa Mosconi’s ‘Oysters Rockefeller’ (NY), The Med’s ‘Almejas’ (CO), and Victoria’s boyfriend, Tony’s recipe. Thinking back to my first life changing experience with mussels and the variations we’ve come up with so far has been an amazing journey I’m really glad to share with you.

The recipe calls for 1 1/2 lbs of mussels, which is perfect as a dinner for two, or as an appetizer for 4-5 people. 

Toppings:

2 cups spinach
4 garlic cloves, crushed & chopped
1 jalapeno, finely chopped (optional, it packs a bit of heat) 
salt & pepper
3/4 cup of a shaved/shredded cheese of your choice*
2-3 slices of pancetta, thinly sliced into strips 
1/2 cup bread crumbs
1/4 cup chopped parsley 
olive oil 

*A note on the cheese: I used a Spanish Manchego, which has just the perfect amount of zip. Parmigiano-Reggiano would work very well here too. I have to admit, a creamier cheese would melt much better in the oven, but a slightly aged cheese gives more flavor to contrast the oceany flavor of mussels.  

Preheat your oven, or broiler to 550 degrees. 

Saute the garlic and pepper in 1-2 tbsps of olive oil for 1-2 minutes on medium heat. Add in the spinach leaves and cook until the spinach is completely wilted. Add salt and pepper, and set aside.

Steam your mussels any way you’d like. We used 1/2 cup chicken stock and a few splashes of beer. When that came to a boil we added the mussels and covered them until they all began to open (3 minutes or so). This made it very easy to to crack open the mussels and chuck one half of it away, so you can layer the mussels on a pan. 

After laying the mussels flat on a baking pan, start placing the spinach onto the mussels, one by one. Add the pancetta strips, then the cheese, and salt and pepper. I’m feigning a healthy diet so I didn’t use too much cheese, but this is one of those instances where copious amounts of cheese is welcome.

Finish with a generous sprinkle of bread crumbs and chopped parsley. 

Bake for 4 minutes, or until they are golden. Serve immediately! The mussels hold all of their moisture because the toppings provide a warm bed over them, making this super delicious with a toasted baguette. Give a squirt of lemon if you desire. This is the first of many ways to make baked mussels, and I hope you get to explore them too.