Baked Mussels

 


Baked Mussels

1 lb. mussels

¼ cup water

¼ cup panko bread crumbs

2 tbsp grated parmesan cheese

2 tbsp fresh parsley, chopped

2 cloves of garlic, minced

½ tsp. oregano

¼ tsp each salt and pepper

Optional: A pinch of red pepper flakes

2 tbsp extra virgin olive oil

Lemon wedges for garnish


Preheat oven to 400 degrees  F

Prepare a baking dish with slightly scrunched foil in the dish to keep the mussels from moving and level when baking.

Scrub the mussels to remove any dirt with cold water. Discard any mussels that are broken.

Put the mussels into a saucepan with the water. Cook covered over medium high heat for a few minutes until they open. Take pan off the heat 

In a mixing bowl, combine bread crumbs, parmesan cheese, parsley, garlic, oregano, salt and pepper, red pepper flakes and extra virgin olive oil. Mix until combined.

When the mussels are steamed, remove the one side of the shell and use it to loosen the meat from the other side. Discard any mussels that don’t open.  Lay the meat in the shell and place it in the baking dish with the foil.  Repeat with the rest of the mussels.

Scoop and press some of the breadcrumb mixture on top of each mussel until it is completely covered.  Bake mussels  for 7-10 minutes.  

Serve warm and garnish with lemon wedges.


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