Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mussels Oreganata

on October 16, 2013




Flat Leaf Italian Parsley.jpg

Sweet Basil (2).jpg

I’m originally from New Jersey and grew up eating a lot of black mussels. So when I found these frozen New Zealand mussels on the half shell, I thought these would make a delicious Mussels Oreganata. First I need to clip a few fresh herbs from my hanging herb garden

Yields: 24 mussels, 4 servings
Equipment: 6-quart stockpot, 2-1/4 sheet pans
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

24 New Zealand mussels, scrubbed, beards removed
3 1/2 cups Chardonnay
6 garlic cloves, 3 smashed, 3 grated
2 tablespoons finely minced shallot
1 cup seasoned Italian breadcrumbs
3/4 cup E.V.O.O., extra for drizzling
4 tablespoons freshly chopped oregano leaves
2 tablespoons of freshly chopped Italian flat leaf parsley
2 tablespoons freshly chopped mint leaves
2 tablespoon freshly chopped basil
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
lemon wedges for garnish

Preheat broiler
In a 6-quart stockpot 3 garlic cloves, smashed and 3 1/2 cups of Chardonnay over high heat to a boil.

Next, add the mussels and cover. Steam for about 3-4 minutes until they’ve opened. Using a spider (a large slotted ladle) discard any unopened mussels.

Remove the cooked mussels from their shells, reserving 24 half shells. Arrange the half- shells in a single layer on 2-1/4 sheet pans, lined with foil. Place the cooked mussel in each shell.

In a large bowl, toss together the breadcrumbs, oil, oregano, mint, basil, parsley, grated garlic, minced shallot, Kosher salt, and pepper.

Top the each of the mussels with breadcrumb mixture and drizzle with E.V.O.O. Broil until the breading is golden brown, 2-3 minutes.



One response to “Mussels Oreganata

  1. Monica Taddei says:

    Looks delish!

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