This one is a fool proof recipe for baked mussels. Every time I had guests over and I didn’t have a chance to order food, this is what I will make. Why? because I can’t mess it up. I’m so afraid of cooking for other people because once we invited my parents in-law friends and I served them under cooked chicken. The horror from that day stayed with me, so I never ever ever want cook for other people unless I have no other choice. This will turn out delicious no matter what (just don’t burn it!)
Ingredients for baked mussels:
- 3 lb of Mussels
- 1 cup of Mayonnaise
- Juice from 1/2 Lemon
- 2 tbsp Tomato Paste
- 1 tbsp No-Salt Seasoning
This recipe feeds Dad, Mom and 3 kids (but we are big eaters)
Directions for baked mussels:
- Preheat your oven to 350F (do this before you gather all the ingredients if your oven takes forever to heat up)
- Mix everything in a bowl.
- Put a dollop of the seasoning mixture on the mussels, just enough to cover the meaty part (is that what you call it?)
- Bake for 15-20 minutes
Tips:
The best way to make this is when the mussels are completely defrosted, if you make this when the mussels are still frozen you will end up with a lot of water around the mussels (not very nice, how do I know this? I did it before)
I always try to serve vegetables with every meal (breakfast, lunch and dinner) so, while waiting for the mussels to bake I sautéed a bunch of red chard.
The stems of the chard can be hard and my kids don’t like hard veggies. It will take them forever to finish dinner and I don’t like slow eater. So, I sautéed the chard in a pressure cooker. I only let the pressure to build up for about 2 minutes then I turn off the stove. If I leave it too long it will become baby food.
