Mussels And Breadcrumbs - {Peoli Al Pangrattato}

By á-174942

Ingredients

• 2 dozen mussels scrubbed, debearded
• 2 garlic cloves finely chopped
• 2 tablespoons finely-chopped Italian parsley
• 1/4 cup breadcrumbs
• 20 basil leaves cut into chiffonade
• 20 mint leaves cut into chiffonade
• 1 teaspoon freshly-grated ginger
• Salt to taste
• Freshly-ground black pepper to taste
• Olive oil for drizzling

Details

Servings 6

Preparation

Step 1

Preheat the oven to 450 degrees.

In a large pot with a lid, place the mussels and enough water to come 1/4 of the way up the sides. Cover and cook over medium-high heat until the mussels steam open, about 8 minutes. Discard any that don't open. Retain the cooking liquid. Once they are cool enough to handle, remove the top shell from each bivalve and discard. Set the mussel-bearing shells on a sheet pan.

In a small bowl, combine the garlic, parsley, breadcrumbs, basil, mint, ginger and salt and pepper and mix well. Stir in a few tablespoons of the cooking liquid. Place a small amount of the mixture atop each mussel, drizzle with olive oil and cook in the oven for two minutes to brown the bread crumbs.

This recipe yields 6 servings.