Parmesan and Garlic–Stuffed Mussels
- Total Time
Serve this cheese - garlicky mussels with jarred roasted bell peppers (not oil packed), with chopped fresh basil and some white mushrooms with black pepper.
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.