Provençal baked mussels
Olive oil cooking spray
Whole wheat breadcrumbs
¼ cup(s), plain dried
Grated Pecorino Romano cheese
Sun-dried tomatoes (without oil)
2 Tbsp, finely chopped
1 Tbsp, chopped flat-leaf
2 large clove(s), minced
Extra virgin olive oil
Herbes de Provence
Uncooked shelled mussels
16 medium, scrubbed and debearded
- Preheat oven to 425°F.
- Stir together bread crumbs, Romano, sun-dried tomatoes, parsley, garlic, oil, herbes de Provence, and pepper in small bowl until bread crumbs are moistened, adding a little water if needed.
- Fill large saucepan with ½ inch of water and bring to boil over high heat; add mussels. Cook, covered, until mussels open, about 5 minutes; drain. Discard any mussels that do not open. Remove saucepan from heat and let mussels cool.
- When mussels are cool enough to handle, remove and discard top half of each shell. Spoon heaping teaspoonful of bread-crumb mixture onto each mussel; lightly spray with olive oil nonstick spray. Arrange mussels on small rimmed baking sheet or shallow baking pan. Bake until topping is golden and crispy, about 5 minutes. Serve warm.
- Per serving: 2 stuffed mussels