Moules Farcies

1. 1

   In a small skillet, toast the panko over moderate heat, stirring, until lightly golden, 2 minutes; transfer to a bowl.

2. 2

   Stir in 1 tablespoon of the olive oil and season with salt.

3. 3

   In another bowl, combine the parsley with the cheese and half of the garlic.

4. 4

   Stir in the 1/2 cup of oil and season the pesto with salt.

5. 5

   In a large, deep skillet or pot, stir the mussels over high heat for 2 minutes.

6. 6

   Add the remaining garlic and 2 tablespoons of olive oil and cook for 1 minute.

7. 7

   Add the white wine, cover with a tight-fitting lid and cook just until the mussels open, 3 minutes.

8. 8

   Drain the mussels and let cool on a baking sheet.

9. 9

   Loosen the mussels in their shells and discard the empty half shells.

10. 10

    Preheat the broiler and position a rack about 8 inches from the heat.

11. 11

    Spoon the parsley pesto over the mussels and sprinkle with the panko.

12. 12

    Broil until the crumbs are golden, about 6 minutes, shifting the pan for even browning, then serve.

No additional tips available.