Italian Baked Mussels
These delicious little Baked Mussels
can be made many different ways. You can top them with pesto sauce, serve them with a garlic butter sauce, a red sauce, a white wine sauce or bread them just like clams,
It’s best to find the freshest and largest mussels for this dish. Make sure that they are all closed and none are cracked. I then just steam them open with a little wine and broth and top them with a delicious breadcrumb mixture.
This Italian Seasoned Baked Mussels dish makes a great appetizer. Enjoy!
2 pounds of mussels
1/2 cup of white wine
1/2 cup of chicken broth
1 cup of fresh bread crumbs
1/4 cup of fresh flat leaf parsley, chopped
1/4 cup of fresh grated Parmesan cheese
1/4 cup of Romano cheese
1 clove of garlic, finely minced
1 tsp of dried oregano
1 tsp of dried basil
1/4 cup of extra virgin olive oil
2 Tbls of butter, melted
Rinse the mussels under cold water
Place the mussels in bowl covered with cold water and refrigerate them for around 3 to4 hours.
Debeard the mussels and discard any opened or cracked mussels.
Place the mussels in a large frying pan filled with the broth and wine.
Cover and cook until the mussels have opened.
Discard any unopened mussels.
Set aside to cool
Meanwhile in a large bowl, mix together the breadcrumbs, parsley, cheeses, garlic, oregano, basil, olive oil and butter until the mixture forms a soft paste.
Pre-heat the oven to 375 degrees.
When the mussels are cool enough to handle remove the top shell.
Place the mussels on a baking sheet and top with the breadcrumb mixture.
Bake for 15 to20 minutes until golden.
Serves 4 to 6 people
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