Cozze Ripiene (Stuffed Mussels)

1. 1

   Preheat oven to 350 degrees.

2. 2

   Heat a large deep-sided pan over high heat.

3. 3

   Add the wine and mussels.

4. 4

   Cover with a lid and cook for approximately 4-5 minutes until the mussels have opened and are orange-ish in color.

5. 5

   Remove the top half of the shells and discard.

6. 6

   Place the mussels in half shells onto a rimmed cookie sheet.

7. 7

   Continue until all mussels are on the sheet (the shells should be touching each other).

8. 8

   Combine the garlic, parsley and oregano into a small dish.

9. 9

   Sprinkle this mixture evenly onto the mussels.

10. 10

    Drizzle olive oil onto the mussels.

11. 11

    Season with salt and pepper and sprinkle bread crumbs/panko evenly on top of the mussels.

12. 12

    Bake for approximately 6-8 minutes until bread crumbs become somewhat crisp.

13. 13

    Transfer mussels to serving plates, garnish with a pinch of fresh parsley and serve with a wedge of lemon.

14. 14

    Eat immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.