Parmesan and Garlic–Stuffed Mussels
- Total Time
- 0:15
- Prep
- 0:05
- Cook
- 0:10
- 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.
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whole wheat breadcrumbs3 Tbsp
-
grated Parmesan cheese3 Tbsp
-
fresh parsley1 Tbsp, fresh, chopped
-
fresh thyme1 Tbsp, or 1 teaspoon dried
-
garlic clove(s)2 clove(s), medium, minced
-
olive oil2 tsp
-
uncooked shelled mussels16 medium, scrubbed and debearded
- Preheat the oven to 425°F.
- Stir together all the ingredients except the mussels in a small bowl.
- 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.
- 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.