2

Parmesan and Garlic–Stuffed Mussels

Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate
Serve this cheese - garlicky mussels with jarred roasted bell peppers (not oil packed), with chopped fresh basil and some white mushrooms with black pepper.
Ingredients

whole wheat breadcrumbs

3 Tbsp

grated Parmesan cheese

3 Tbsp

fresh parsley

1 Tbsp, fresh, chopped

fresh thyme

1 Tbsp, or 1 teaspoon dried

garlic clove(s)

2 medium clove(s), minced

olive oil

2 tsp

uncooked shelled mussels

16 medium, scrubbed and debearded

Instructions

  1. Preheat the oven to 425°F.
  2. Stir together all the ingredients except the mussels in a small bowl.
  3. Fill a large saucepan with 1/2 inch of water and bring to a boil over high heat; add the mussels. Reduce the heat and simmer, covered, until the mussels open, about 5 minutes; drain. Discard any mussels that do not open.
  4. When the mussels are cool enough to handle, remove and discard the top half of each shell. Arrange the mussels in their shells in a shallow baking pan. Spoon about 1 teaspoon of the bread crumb mixture over each mussel; lightly spray with olive oil nonstick spray. Bake until the mussels are cooked through and the topping is golden, about 10 minutes. Yields 4 stuffed mussels per serving.

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