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Baked Mussels with Parmesan Breadcrumbs

Baked Mussels with Parmesan Breadcrumbs
452
calories
Calories
45 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
1 kilogram Mussels
150 grams Frozen soup vegetables
Salt
3 Garlic cloves
Parsley
100 grams softened Butter
3 tablespoons Breadcrumbs
50 grams grated Parmesan
freshly ground pepper
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Preparation steps

1

Rinse the mussels under running water, remove the beards and discard any opened shells. Bring 1/2 liter (approximately 2 cups) water to a boil with the soup vegetables in a large pot. Add the mussels and 1 teaspoon salt, cover and simmer over medium heat for about 10 minutes. Drain and let cool. Discard any unopened shells.

2

Preheat the oven to 225°C (approximately 425°F). Remove the mussels from the shells, place on the half-shell and arrange on a baking sheet.

3

Peel the garlic and mince. Rinse the parsley, shake dry, pluck the leaves and finely chop. Mix the garlic, parsley, butter, breadcrumbs and Parmesan together and season with salt and pepper.

4

Sprinkle the breadcrumbs over the mussels and bake until golden brown, around 5-8 minutes.