Comments on: Baked Mussels with Pancetta

By: Bay_leaf

Bay_leaf — Mon, 25 Sep 2006 09:23:38 +0000

i use NZ mussels here as well, and i love that they come in big sizes! i’ll try your version next time, MM, mine would be garlic sautÃ©ed on butter, applied to each half opened mussel, sprinkled with black pepper, and before it’s fully baked, thin slices of fresh basilicum for topping. goes so well with a light white. ;) and cold beer, of course!

By: anonymous paul

anonymous paul — Sat, 23 Sep 2006 03:53:57 +0000

this looks perfect. although i would think you have to be careful with the amount of pancetta and cheese to use as you’d end up tasting those and not the mussel. i would wolf this down with ice-cold-brain-freeze-inducing beer

By: oggi

oggi — Fri, 22 Sep 2006 22:06:18 +0000

That looks really good, reminds me of Mingoy’s. I’ll use this same topping for the portobello mushrooms I’m preparing tonight. Thanks, MM

By: Nila

Nila — Fri, 22 Sep 2006 21:07:33 +0000

Loved mussels, baked it and I liked it more of sauteing with lots of ginger, onions, garlic, black pepper.

By: kaye

kaye — Fri, 22 Sep 2006 18:33:28 +0000

yummy.. i make mine with garlic, cheese, onions and lots of butter(oops! cholesterol!!), salt and pepper and if there’s wansoy available.. yummy!! perfect match for an ice cold beer talaga MM!!!