Mussels and Breadcrumbs: Peoli al Pangrattato

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   In a large pot with a lid, place the mussels and enough water to come 1/4 of the way up the sides.

3. 3

   Cover and cook over medium-high heat until the mussels steam open, about 8 minutes.

4. 4

   Discard any that don?t open.

5. 5

   Retain the cooking liquid.

6. 6

   Once they are cool enough to handle, remove the top shell from each bivalve and discard.

7. 7

   Set the mussel-bearing shells on a sheet pan.

8. 8

   In a small bowl, combine the garlic, parsley, breadcrumbs, basil, mint, ginger and salt and pepper and mix well.

9. 9

   Stir in a few tablespoons of the cooking liquid.

10. 10

    Place a small amount of the liquid atop each mussel, drizzle with olive oil and cook in the oven for two minutes to brown the bread crumbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.