Baked Stuffed Mussels

By á-2296

Ingredients

• Baked Stuffed Mussels
• Gourmet | April 2008
• by Gina Marie Miraglia Eriquez
• If you like stuffed clams, you'll love this variation. The mussels are steamed open, then topped with garlicky herbed bread crumbs that truly complement the plump bites of briny flavor beneath.
• Yield: Makes 8 (as part of antipasti) servings
• Active Time: 1 hr
• Total Time: 1 1/4 hr
• 1/4 cup water
• 48 cultivated mussels (2 pounds), rinsed well
• 1 1/2 cups coarse fresh bread crumbs from a crusty Italian loaf
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated Pecorino Romano or Parmigiano-Reggiano
• 3 large garlic cloves, minced
• 1/2 cup finely chopped flat-leaf parsley
• 1/4 teaspoon dried oregano
• 1/8 teaspoon fine sea salt
• Accompaniment: lemon wedges

Preparation

Step 1

Preheat oven to 450°F with rack in middle.

Bring water with mussels to a boil in a wide 5-quart heavy pot, covered, then boil, covered, shaking pot occasionally, until mussels just open wide, 3 to 4 minutes. (Discard any unopened mussels.) Transfer to a bowl with a slotted spoon, reserving cooking liquid, and cool to room temperature.

Put 48 half mussel shells with mussels attached in a large shallow baking pan (discard other halves) and drizzle with some of reserved cooking liquid.

Stir together remaining ingredients, then top each mussel with about 1 teaspoon of mixture.

Bake until crumbs are golden and crisp, about 5 minutes.


Cooks' notes:
·Bread-crumb topping, without parsley, can be made 3 days ahead and chilled, covered. Stir in parsley before using.
·Mussels can be assembled (but not baked) 4 hours ahead and chilled, covered.




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