Baked Mussels
1 1/2 cups coarse crumbs from a fresh loaf of crusty Italian or French bread
1/4 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese (1/2 oz)
4 garlic cloves, minced
2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried, crumbled
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon table salt
2 lbs. mussels, cleaned and steamed, using half white wine and half water, then shucked, reserving 56 half shells
2 cups kosher salt
Accompaniment: lemon wedges
Preheat oven to 450 degrees F.
1. Stir together bread crumbs, oil, cheese, garlic, oregano, red pepper flakes, and table salt.
2. Scrub reserved shells inside and out and dry thoroughly.
3. Spread kosher salt about 1/4 inch deep in a large shallow 1 inch deep baking pan and nestle shells in salt to keep them level.
4. Return shucked mussels to shells and top each with about 1 teaspoon bread crumb mixture.
5. Bake mussels in middle of oven until crumbs are golden brown and crisp, about 7 minutes.
6. Cool slightly and brush salt from bottoms of mussel shells before serving.
Serves 8
Tags: baked mussels
Comments
Got something to say?