Recipe courtesy of Guy Fieri
Save Recipe Print
Total:
35 min
Active:
20 min
Yield:
about 20 filled shells
Level:
Intermediate
Total:
35 min
Active:
20 min
Yield:
about 20 filled shells
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Debeard and clean the exterior of the mussel shells very well (they will be used later for service).

In a cast-iron Dutch oven over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring the wine to a simmer and add the mussels. Cover tightly and cook until all the mussels have opened, 6 to 8 minutes.

Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop. Rinse the shells and put aside for service. Strain the liquid from the pot and reserve. Wipe the Dutch oven clean with a paper towel.

Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize, 4 to 5 minutes. Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes.

Add the butter and the flour. Once the butter melts, slowly incorporate the milk. Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny. Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine.

Preheat the oven to broil and adjust the rack to 6 inches below the element.

Separate, rinse and dry the mussel shells.

Spread the rock salt evenly in an ovenproof serving platter. Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture. Place the remaining cup of panko in a shallow bowl or plate and spread out. Gently roll the filled shells in the panko. Nest the filled mussels into the rock salt on the prepared platter. Season with nutmeg, salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning.

Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Thai Red Curry Mussels

Recipe courtesy of Bobby Flay

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

The Baked Potato

Recipe courtesy of Alton Brown

Crispy Baked 'Fried' Chicken

Recipe courtesy of Cat Cora

Baked Rigatoni with Bechamel Sauce

Recipe courtesy of Giada De Laurentiis

Cinnamon Baked French Toast

Recipe courtesy of Ree Drummond

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Crispy Crunchy Pig Candy Sriracha Baked Beans

Recipe courtesy of Jeff Mauro

Caesar Salad with Homemade Dressing

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.