Chef Michael Salmon - Join me in my Kitchen
Stuffed mussels make a great appetizer and even work as a nice Hors d’Oeuvres. They are rather simple to make, composed of two fillings. The cooked mussels are combined with chopped Serrano ham, garlic and tomatoes and spooned into the shells. They are topped with the second filling, a Mussel-White Sauce (bechamel) made with the reserved cooking liquid from the mussels. The mussels can be made a day ahead of time and finished at the last minute in a frying pan.
With tomatoes ripening in my garden and leftover pieces of my sourdough bread accumulating in the freezer, it’s time to whip up a Panzanella Salad. I often elevate the salad to another level with the addition of cooked seafood. You can grill, poach, steam or sauté the seafood, just be careful to not overcook it. The other option is to buy seafood that is already cooked for you like crabmeat and shrimp to simplify this recipe.
Creamy mussel soup with fava beans is one of my staple recipes on our Sicilian Foodie Adventures. It is always a crowd pleaser.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
