Parmesan & Garlic–Stuffed Mussels
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
For a delicious antipasto platter, serve these cheesy, garlicky mussels on a platter with some almonds, jarred roasted bell peppers (packed in water), and some thickly sliced white mushrooms, sprinkled with black pepper.
Ingredients
Whole wheat breadcrumbs
3 Tbsp
Grated Parmesan cheese
3 Tbsp
Fresh parsley
1 Tbsp, chopped
Fresh thyme
1 Tbsp, or 1 teaspoon dried
Garlic
2 clove(s), minced
Olive oil
2 tsp
Uncooked mussels in shells
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.
5
Yields 4 stuffed mussels per serving.
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