Friday, August 1, 2008
Baked Mussels with Cheese
I used to dine at Fish & Co. with my friend, Shirley, when I was still working. (Ah! Those carefree days!) I would order the Mussels in Tomato every time we are there.
Since I quitted working and have kids, I dare say, I haven't gone out with any of my friends for makan sessions (pig-out). I'm always seen with my kids! And when we dine out during the weekends, it's usually somewhere which serve food that the kids like.
I love mussels but sad to say, none at home like like it. So, if we do dine at Fish & Co., I won't order it. Hence, I only cook mussels and eat at home; on my own.
The idea for this dish came from the mussel dish from Fish & Co. and .... pasta. :P You see, I had some tomato pasta sauce left which was too little for pasta. So, I thought why not just use it on mussels alone (I usually have mussels in my pasta). The results were not too bad. At least to me, it is. :P I forgot what my sister said as this is one of the dishes I served when she and her colleagues had dinner at my place. ;)
It's easy to make too. You just need mussels, tomato based pasta sauce and mozzeralla cheese.
Steam the mussels for 3 minutes first. If you don't partially cook it first to remove the liquid, when you bake it later, it will be very wet. Then the sauce and cheese will flow out of the mussels.
After steaming the mussels, drain them. You can retain the liquid as seafood stock. Spoon pasta sauce to cover fill the shell. Top with shredded mozzeralla cheese. Sprinkle some chopped parsley if you like.
Now bake at 180C for 10 minutes or till you see the sauce bubbling out of the cheese and that the cheese has melted.
Served it hot. It won't be nice once it's cold. Oh, do try with carbonara sauce too. Though, I strongly recommend tomato sauce. I don't know about you. I always feel that seafood (pasta) taste better in tomato based sauce. ;)