About this recipe:Mussels topped with breadcrumbs and cooked under the grill are a classic summer starter in Italy. Italians eat them just barely cooked since they become chewy if overcooked.
4kg whole mussels
5 tablespoons breadcrumbs
5 tablespoons extra virgin olive oil, or as needed
2 tablespoons chopped fresh parsley
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Method Prep:20min › Cook:5min › Ready in:25min
If you have whole mussels, carefully open them up with a knife. Discard the empty shell (the one without the mussel attached). Collect and strain the water coming off the mussels.
In a bowl mix breadcrumbs, oil, parsley and any water you caught from the mussels. You have to add enough liquid to have a thick mixture, about 4-5 tablespoons usually works.
Preheat your oven grill. Grease a baking dish with a little oil.
Place the mussels on the prepared baking dish, one close to the other so they don't fall over. Spoon a teaspoon of the breadcrumb mixture on top of each mussels. Cook under the grill for about 4 to 5 minutes. Remove from oven, cool slightly and serve.
Nice idea. I had stale french bread and frozen mussels (without shells. ). The dish worked well with fresh basil instead of fresh parsley and, for an attractive shellfishy look, I did mine in empty scallop shells. I added grated cheddar to stretch the grated parmesan along with the fresh basil. Very tasty. I recommend making the breadcrumb mixture fairly damp so that it spoons well; mine was a bit took stiff. It is good with a drop of dry white wine. - 28 Aug 2016