Mussels with Herbed Bread Crumbs

Mussels with Herbed Bread Crumbs
Photo by Rita Maas


  • ¼ cup extra-virgin olive oil
  • 56 mussels (1 1/4 lb; preferably cultivated)
  • lemon wedges
  • ¼ cup finely grated Parmigiano-Reggiano
  • ¼ teaspoon dried hot red pepper flakes
  • ¼ teaspoon table salt
  • 1 ½ cups coarse crumbs from a fresh loaf of crusty Italian or French bread
  • + 3 more ingredients
    • 2 tablespoons fresh oregano or 3/4 teaspoon dried
    • 2 cups kosher salt
    • 2 large garlic cloves

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 le...

View full recipe at Epicurious


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