- Total Time
When purchasing mussels, look for unbroken, tightly closed shells or shells that close when lightly tapped.
dried plain breadcrumbs½ cup(s), plain
uncooked shallot(s)2 small, minced
olive oil4 tsp, extra-virgin
grated Parmesan cheese1 Tbsp
fresh oregano1 Tbsp, chopped
garlic clove(s)1 clove(s), medium, minced
uncooked shelled mussels24 medium, scrubbed and debearded
- Combine the bread crumbs, shallot, oil, cheese, oregano, and garlic in a small bowl.
- Preheat the oven to 425°F.
- Place the mussels in a large pot with a small amount of boiling water. Simmer, covered, until all the shells open, about 5 minutes; drain. When cool enough to handle, remove the upper shell and discard. Discard any mussels that do not open.
- Arrange the mussels on a baking sheet. Spoon 1 teaspoon filling onto the mussels; spray lightly with nonstick spray. Bake until the top is golden and the filling is hot, about 10 minutes. Yields 3 mussels per serving.