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Green-shell mussels with quail eggs

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Ingredients for 2 servings:

  • 10 mussels (green-shell mussels), frozen
  • ¼ jar pesto, red
  • 3 chili peppers (Rawit Red)
  • 20 g Parmesan, freshly grated
  • 10 quail eggs

Instructions

Working time approx. 5 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 25 minutes

Thaw the mussels overnight in the refrigerator and place them side by side in a baking dish. Coat the mussels with the pesto. Finely chop the chili peppers and scatter them over the pesto. Bake the mussels at 180-200°C (top/bottom heat) for about 10 minutes. Sprinkle generously with grated Parmesan cheese and bake for another 5 minutes, until the cheese is lightly browned, then remove the mussels. Crack the quail eggs one at a time into a pan and make fried eggs. Place a fried egg on top of each mussel, arrange on the plate, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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