Mussels with Herbed Bread CrumbsRita Maas
Recipe information
Total Time
1 1/4 hours
Yield
Makes 8 first-course or hors d'oeuvre servings
Ingredients
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 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried, crumbled
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon table salt
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
Accompaniment: lemon wedges
Preparation
Step 1
Preheat oven to 450°F.
Step 2
Stir together bread crumbs, oil, cheese, garlic, oregano, red pepper flakes, and table salt.
Step 3
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.
Step 4
Bake mussels in middle of oven until crumbs are golden brown and crisp, about 7 minutes.
Step 5
Cool slightly and brush salt from bottoms of mussel shells before serving.
