Parmesan and garlic–stuffed mussels
SmartPoints® value per serving
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.
Whole wheat breadcrumbs
Grated Parmesan cheese
1 Tbsp, fresh, chopped
1 Tbsp, or 1 teaspoon dried
2 medium clove(s), minced
Uncooked shelled mussels
16 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.