Roasted Breaded Mussels (Cozze Al Forno)
- Reviews 1
Ready In: 40 mins
Serves: 6
Yields: 6 per person
Ingredients
- 2 lbs medium mussels, scrubbed well
- 2 tablespoons fresh garlic, minced
- 3 tablespoons flat leaf parsley, chopped
- 1⁄2 teaspoon dried oregano, crumbled
- 2 tablespoons parmigiano, freshly grated
- 1⁄4 cup Italian seasoned breadcrumbs
- 1⁄4 cup extra virgin olive oil
Directions
- Preheat the oven to 425°F.
- Prepare the scrubbed mussels for cooking by checking to make sure that none of the shells are open (discard the open ones).
- Place the mussels in a pan with 1/2 cup of water or dry white wine over medium high heat and cook stirring frequently just until the mussels begin to open. Remove and put into a bowl as the shells will continue to open.
- When all of the mussels are removed, strain the liquid through a sieve or cheesecloth and reserve the liquid. You should have a 1/4 cup of the liquid. Now remove the mussels from their shells reserving half of the shells. Place the halved shell on a baking sheet and place a mussel in each one.
- In a small bowl, combine the garlic, parsley, oregano, grated cheese, and breadcrumbs. Now sprinkle the mixture over the mussels in a thin layer. Now drizzle the olive oil and a little of the reserved liquid over the breadcrumb mixture.
- Bake the mussels for about 10 minutes or until the tops of the breadcrumbs are brown and crisp (careful not to burn the breadcrumbs).
- Serve right away and enjoy.
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