Parmesan and garlic–stuffed mussels
3
2
2
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate
Serve this cheesy-garlicky mussels with jarred roasted bell peppers (not oil-packed, to cut down on the calories) topped with chopped fresh basil, as well as some cooked-down white mushrooms seasoned with lots of black pepper. This twist on mussels has you removing the top half of each shell, then spooning the filling, which features savory breadcrumbs, salty Parmesan cheese, and fresh parsley and thyme, into the bottom halves (feel free to use whatever fresh herbs you're growing in your garden). Then you just bake it all in the oven to cook the mussels and let the breadcrumbs and cheese get nicely golden brown. It's a unique way to serve and eat mussels and is ready to go in just 15 minutes.
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