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Let's Dish With Linda Lou

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

Mussels Oregano

on October 19, 2013

2013-10-16 15.47.09

I’m originally from New Jersey and I 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 great appetizer. I defrosted them in the refrigerator the night before. The next day in a deep pot with a tight fitting lid, I put 3 smashed garlic cloves and 1 1/2 cups of Chardonnay and brought that to a boil. I then dumped the mussels in and put the lid on. Turned the heat down to med low tossing the mussels through the broth once. After the 3 minutes I placed the mussels on a sheet tray and started to make the topping. First pre the oven to 350 degrees, they are only going to cook for 10 minutes or until topping is golden brown. In a bowl add 3 grated garlic cloves,1 finely minced shallot, 3 tablespoon of fresh chopped Italian parsley, a pinch of salt and pepper, 1 1/2 cups of seasoned Italian bread crumbs, and add enough olive oil to well moisten the mixture. Place the crumb topping over each mussel and drizzle each with some more olive oil, place in the oven, after they are golden brown take them out, place on a serving platter with some sliced lemon wedges. They are so delicious you will not be able to stop at just one.

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