I’m originally from New Jersey. We grew up eating a lot of black mussels. So when I found these PEI (Prince Edward Island) mussels I knew they would be perfect to use in my Mussels Oreganata.
First, I need to clip a few fresh herbs from my Organic Hanging Herb Garden. This recipe is super easy to make and a great first course if you serving pasta. This is my Mussels Oreganata.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yields: 4 servings (24 mussels total, 6 per person)
Equipment: 1 (6-quart) saucepot, 1(6-quart) stockpot with a tight-fitting lid, 2 rimmed baking sheet pans, spider
24 PEI (Prince Edward Island) mussels, beards removed and cleaned
2 tablespoons of all-purpose flour
3 1/2 cups of Chardonnay
6 garlic cloves, 3 smashed, 3 freshly grated
2 tablespoons shallots, finely minced
1 tablespoon of Pernod
1 cup Italian-style breadcrumbs, seasoned
3/4 cup *E.V.O.O., plus extra for drizzling over top
4 tablespoons fresh oregano leaves, chopped
2 tablespoons of Italian flat-leaf parsley, finely chopped
2 tablespoons mint leaves, finely chopped
2 tablespoons basil, finely chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Lemon wedges for garnish
Fresh oregano sprigs, for garnish
First, fill a sink with very cold water. Add 2 tablespoons of all-purpose flour, swish the water around with your hands. Place the mussels into the sink. Mussels act like filters and will drink in the flour/water mixture and spit it back out along with any sand they may be holding.
Note: Discard any mussels that are open and/or cracked, they’re no longer alive.
Using a stiff brush, scrub the shells to remove any barnacles or debris that may be attached to the outside of the mussel. Grasp the beard, the fibrous clump, and pull out swiftly towards the hinged end. Rinse thoroughly, transfer cleaned mussels to a large saucepot, set aside.
In a large stockpot, over high heat, add 3 smashed garlic cloves and the Chardonnay. Bring to a boil.
Next, add the mussels and cover. Steam for 3 to 4 minutes, or until they’ve all opened. Using a spider (a large slotted ladle) discard any unopened mussels. Those are no good.
Remove the top shell from each one of the mussels (yielding 24 mussels on the half-shell). Arrange the half-shells in a single layer (12 on each pan) onto 2 rimmed baking sheet pans, lined with foil.
In a large mixing bowl, add breadcrumbs, Pernod, olive oil, oregano, mint, basil, parsley, freshly grated garlic, minced shallot, Kosher salt, and fresh ground black pepper, stir to combine.
Top each of the mussels with the breadcrumb mixture. Drizzle each one with *E.V.O.O. Broil for 2 to 3 minutes or until the topping is golden brown.
To Serve: Arrange 6 Mussels Oreganata on each serving plate. Garnish with lemon wedges and a sprig of fresh oregano. There you have it, my Mussels Oreganata.
*E.V.O.O. is an acronym for Extra Virgin Olive Oil.