The perfect weekend treat!
Mario Batali's Mussels alla Piastra
- 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
- 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.
- Put the mussels in a large metal bowl. Drizzle with some olive oil and season with salt and pepper to taste.
- 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.
- Add breadcrumbs mixture to mussel and toss to combine.
- 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.