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!!!

By: izang

izang — Fri, 22 Sep 2006 09:09:35 +0000

i love mussels! sarap pulutan!….

By: teny

teny — Fri, 22 Sep 2006 09:08:33 +0000

MM did you get these mussels opened already? (meaning the shell) Did you boil them? My friend said he boils them in beer or sprite. what do you suggest?

By: Jean

Jean — Fri, 22 Sep 2006 08:36:19 +0000

MM, I agree with with them all, the pictures are so pretty! Yum yum! Baked mussels: our favorite at Le Meridien Hotel’s seafood night, though their version have no pancetta but super delicious just with cheese and breadcrumbs. I’ll try your version. Thanks!

By: connie

connie — Fri, 22 Sep 2006 03:19:43 +0000

Those look yummy, MM. Another easy preparation I make with those New Zealand mussels is just plainly melting butter, add lemon juice, pour this over the mussels so essentially the shell becomes the cooking vessel, salt and pepper, place in the oven and add the cheese at the end of cooking, let stay in the oven enough to melt the cheese. Love how tender the meat comes out.
They are also good sauteed in onions, tomatoes, a bit of patis and lemongrass with a bit of water or just sauteed in oyster sauce. The meat comes out juicy each time.
MM, I hate to be the wet rag but be careful on those beers, they do have some amount of carbohydrates and calories in them afterall. Hehehehe.

By: Marketman

Marketman — Fri, 22 Sep 2006 03:07:03 +0000

Juls, I know, sama no? But this past week I worked out twice, played tennis twice, brisk walked twice and I was feeling invincible…heehee.