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Mussels with Herbed Bread Crumbs

Recipe Date:
August 3, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 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 Parmigiano-Reggiano (1/2 oz)
  • 2 large garlic cloves, minced
  • 2 tbsps finely chopped fresh oregano or 3/4 teaspoon dried, crumbled
  • 1/4 tsp dried hot red pepper flakes
  • 1/4 tsp table salt
  • 1 56 mussels (1 1/4 pound; preferably cultivated),cleaned and steamed , using half white wine and half water, then shucked, reserving 56 half shells
  • 2 cups kosher salt
  • 1 Accompaniment: lemon wedges

Preheat oven to 450°F.
Stir together bread crumbs, oil, cheese, garlic, oregano, red pepper flakes, and table salt.
Scrub reserved shells inside and out and dry thoroughly. 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. Return shucked mussels to shells and top each with about 1 teaspoon bread crumb mixture.
Bake mussels in middle of oven until crumbs are golden brown and crisp, about 7 minutes.
Cool slightly and brush salt from bottoms of mussel shells before serving.