Description
Great for a romantic dinner for two or an inexpensive appetizer. Choose your mussels carefully as small mussels will not work with this recipe.
Ingredients
- 3 pounds large mussels
- 1 small onion, chopped
- ¼ cup dry white wine
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons dry bread crumbs
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 3 tablespoons vegetable oil
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.
- Combine mussels
- onion
- wine
- and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook
- shaking pot frequently
- until mussels open
- about 5 minutes.
- Combine bread crumbs
- parsley
- and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.
- Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.
- Bake mussels in the preheated oven until topping is crunchy
- about 10 minutes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4