Spicy Mussels “Rockefeller”
In 1899, shortages of imported escargot hit New Orleans’s Antoine’s Restaurant, prompting chef Jules Alciatore to invent Oysters Rockefeller in place of the French dish. Our recipe uses Spicy Mussels.
About This Recipe
Makes: 1 – 2 servings
Skill Level: Easy
This spicy twist on Oysters Rockefeller uses our Patagonia Provisions Spicy Mussels tin. It takes 15 minutes to make and pairs well with our Patagonia Provisions Organic Sourdough Sea Salt Crackers. Warming, savory and rich, Spicy Mussels Rockefeller can be a snack, a light meal or an offering for a potluck party. We recommend baking it and serving it from a small oven-safe bowl or dish or use a muffin tin for multiple servings.
Ingredients
- 2 tbsp. unsalted butter
- 1 clove garlic, grated
- 2 tbsp. parsley, finely chopped
- Black pepper
- 1 tin Patagonia Provisions Spicy Mussels
- 2 tbsp. breadcrumbs
- 1 tsp. Parmesan cheese, grated
- Patagonia Provisions Organic Sourdough Sea Salt Crackers
Putting It All Together
- Preheat an oven or toaster oven to 400°F.
- In a small bowl, combine the butter, grated garlic, parsley and black pepper.
- Open the tin of mussels and add about a teaspoon of the liquid from the mussels to the butter mixture. Mix until the ingredients are roughly combined.
- Spread about a teaspoon of the butter mixture on the bottom of an oven-safe small dish or bowl.
- Add the mussels to the bowl. Top them with the rest of the butter mixture.
- Add the breadcrumbs and grated Parmesan on top of the mussels and butter mixture.
- Bake for 10 to 12 minutes, until the breadcrumbs are golden brown.
- Enjoy this dish with our Organic Sourdough Sea Salt Crackers.
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