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Ingredients
Mussels with Parmesan Crust
- Ingredients
- 1 ½ kilograms large mussels
- 2 onions
- 4 garlic cloves
- 5 sprigs flat parsley
- 4 slices Toast
- 40 grams Parmesan (freshly grated)
- 40 milliliters olive oil
- 1 lemon
- 350 milliliters dry white wine
- 350 milliliters Chicken broth
- salt
- freshly ground peppers
- 1 tsp ground oregano
- 2 bay leaves
Scrub and trim mussels. Discard any opened shells. Peel and chop onions and garlic. Rinse parsley, shake dry and coarsely chop leaves. Remove crust from bread and chop. Toast cubes in a dry skillet and then process with chopped parsley in a food processor in short intervals until crumbs form. Mix breadcrumb mixture in a bowl with Parmesan and 10 ml (approximately 1/2 ounce) olive oil. Rinse lemon and cut into wedges.
Heat remaining olive oil (30 ml or approximately 1 ounce) in a large pot. Sauté onions and garlic until soft, add bay leaf, white wine and chicken broth and season with salt, pepper and oregano. Bring to a boil, add mussels, cover and cook for about 3 minutes until mussel shells have opened. Stir occasionally. Remove mussels from the pot with a skimmer or a slotted spoon, drain and let cool slightly.
Preheat the oven broiler. Discard any unopened shells. Break shells apart and arrange shell halves with mussel meat on a baking sheet. Cover mussels with breadcrumb mixture and bake for 1-2 minutes, watching carefully, under the preheated oven broiler. Arrange on plates and serve with lemon wedges.