Mussels Oreganata
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
43
Spice
41
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Plain Breadcrumbs2 tbsps
Oregano (chopped fresh)1 tbsp
Mint (chopped fresh)1 tsp
Kosher SaltDirections:
1
Preheat the broiler
2
Line a heavy baking sheet with coarse salt
3
Bring the wine to a boil over high heat in a 5-quart saucepan
4
Add the mussels and cover the pan
5
Steam until the mussels have opened, 2 to 4 minutes
6
Discard any unopened mussels
7
Remove the cooked mussels from their shells, reserving 24 half-shells
8
Arrange the half-shells in a single layer on top of the salt
9
Place one cooked mussel in each shell
10
In a small bowl, toss together the breadcrumbs, oil, oregano, mint, parsley, salt and pepper
11
Top the mussels with the breadcrumb mixture and drizzle with extra olive oil
12
Broil until the breading is golden, 2 to 3 minutes