Mario Batali's Mussels alla Piastra
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The perfect weekend treat!
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by : Mario Batali
This light and fun dish is just the thing for your next dinner party.
things you'll need.
ingredients
- 4 pound Small Mussels (scrubbed and debearded)
- Grated zest and juice of 1 Orange
- Grated zest and juice of 1 Lemon
- 1 Jalapeno (thinly sliced)
- 1 cup Toasted Bread Crumbs
- 2 ounce thinly sliced Prosciutto (coarsely chopped)
- 1 bunch Lemon Thyme (leaves only)
- 2 Scallions (thinly sliced)
- 2 tablespoon Extra Virgin Olive Oil
- Splash of water or white wine
kitchenware
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Food Processer
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Mixing Bowl
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Mixing Spoon
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Zester
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Grill
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step 1ingredientsinstructions Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to preheat for at least 15 minutes.
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step 2ingredients 4 pound Small Mussels (scrubbed and debearded)
Extra Virgin Olive Oilinstructions Put the mussels in a large metal bowl. Drizzle with some olive oil and season with salt and pepper to taste. -
step 3ingredients Grated zest and juice of 1 Orange
Grated zest and juice of 1 Lemon
1 Jalapeno (thinly sliced)
1 cup Toasted Bread Crumbs
2 ounce thinly sliced Prosciutto (coarsely chopped)
1 bunch Lemon Thyme (leaves only)
2 Scallions (thinly sliced)instructions Place the bread crumbs, prosciutto, lemon thyme, orange and lemon zest and juice, jalapeno and scallions in a food processor and zap until well mixed, six or seven pulses. -
step 4ingredientsinstructions Add breadcrumbs mixture to mussel and toss to combine.
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step 5ingredients 2 tablespoon Extra Virgin Olive Oil
Splash of water or white wineinstructions Pour the olive oil onto the piastra (if your piastra is not large enough, cook the mussels in two batches). Working quickly, dump the mussels (with everything else in the bowl) onto the piastra, add a splash of water (or white wine if you're using it) and cover with the inverted bowl. Remove the bowl after 2 minutes and gently stir the mussels around. Continue cooking, uncovered, for about 3 minutes longer, until they all open; transfer the mussels to a platter as they open (discard any that do not open). Scrape up any bread crumb mixture remaining on the piastra, scatter it over the mussels, squeeze a little extra lemon juice on top and serve immediately.