From Copycat Recipe Guide
Olive Garden Baked Stuffed Mussels with Foccacia and Lemon
Guests of the Olive Garden restaurant may enjoy the chain's signature appetizers, including Baked Stuffed Mussels with Foccacia and Lemon. This recipe uses a bread crumb mixture made with foccacia cubes, pancetta bacon, and lemon juice to prepare stuffed mussels. Home cooks can learn how to make the Olive Garden Baked Stuffed Mussels with Foccacia and Lemon recipe easily.
|Image Source: Olive Garden|
|Customer service phone||(800)248-4935|
|Main ingredients||Mussels, white wine, pancetta|
|Similar to||Stuffed mussels|
Olive Garden Baked Stuffed Mussels with Foccacia and Lemon Ingredients
- 2 cups water
- 1 lemon, cut in half
- 1 cup white wine
- 4 cloves minced garlic
- 25 fresh or frozen mussels in shell, cleaned
- 1 tbsp. olive oil
- 1/2 cup pancetta (Italian bacon)
- 1/4 cup onion, cut into small dice
- 3 tbsp. fresh garlic, chopped
- 1/2 lb. butter (2 sticks), melted
- 1/4 cup Parmesan cheese, grated
- 1 tbsp. kalamata olives, chopped
- 1 tbsp. fresh basil, chopped
- 1 tbsp. white wine
- 1 tbsp. fresh parsley, chopped
- 1/4 tsp. salt
- 2 cups foccacia stuffing cubes
- Fresh parsley, chopped
Recipe courtesy of Olive Garden
Olive Garden Baked Stuffed Mussels with Foccacia and Lemon Recipe
- Preheat an oven to 350 degrees.
- In a large saucepot, combine the water, lemon halves, white wine and garlic. Add the mussels, cover the pot, and turn on the heat to medium.
- Cook the mussels until they’re all open. Remove the mussels carefully and set them aside to cool completely. Throw away any of the mussels that didn’t open during cooking, then discard the liquid.
- Prepare the stuffing: Heat the olive oil in a sauté pan over medium heat. Add the pancetta bacon and cook until the meat is browned. Transfer the bacon to paper towels to drain. Add the chopped onions and garlic to the sauté pan and cook for five minutes, or until the onions are translucent. Be careful not to brown the onions.
- In a bowl, mix all of the remaining ingredients, excluding the Parmesan cheese. Add the drained pancetta, cooked onion and garlic to the bowl; mix well.
- Remove the mussels from their shells, then place the mussels back in one half of the shell. Use a tablespoon to top each mussel with stuffing. Sprinkle the grated Parmesan cheese over all the mussels. Place them in the refrigerator until they’re ready to cook.
- Lay the mussels in a baking dish in a single layer. Bake at 350 degrees for about 20 minutes.
- Garnish the baked mussels with parsley.
Baked Mussels with Prosciutto Couscous Stuffing
- To clean the mussels, remove the beard, then scrub the shells with a stiff brush. Rinse the mussels in water to remove all of the sand. This recipe makes enough to serve appetizers for four people.
- To prepare a meatless version of this dish, omit the pancetta and use a garlic butter mixture as the topping for the mussels. Combine 1/2 cup butter with garlic and parsley and brush over the open mussels. Bake for seven minutes at 425 degrees.
- Add more flavor to this dish by mixing whole milk, sauteed tomatoes, and red bell peppers to the chopped mussel meat before stuffing the shells.
- Consider sprinkling the stuffed mussels with 1/2 cup of additional grated cheese before baking.
Also See: How to Make Olive Garden Chicken with Lemon Sage Sauce, How to Make Olive Garden Crosti Con Funghi, How to Make Olive Garden Baked Stuffed Artichokes with Foccacia, How to Make Olive Garden Spinach and Artichoke Dip