Roasted Breaded Mussels: Cozze al Forno

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
4 to 8 servings
Level:
Easy

Ingredients
  • 2 pounds medium mussels, scrubbed and bearded
  • Dry white wine
  • 2 tablespoons thinly sliced garlic
  • 3 tablespoons chopped flat-leaf parsley
  • 1/2 teaspoon dried crumbled oregano
  • 2 tablespoons freshly grated pecorino or Parmigiano-Reggiano
  • 1/4 cup freshly grated bread crumbs
  • 1/4 cup extra-virgin olive oil
Directions
  • Preheat the oven to 425 degrees F.

  • Prepare the scrubbed mussels for cooking by rinsing under running water. Discard any that are gaping, keeping only those that are firmly closed; also discard any that are very heavy.

  • Place the mussels in a pan with 2 to 3 tablespoons of dry white wine or water over medium-high heat and cook, stirring frequently, just until the mussels begin to open. (The mussels will continue cooking later.) With a slotted spoon, remove the mussels to a bowl as they open.

  • When all the mussels are removed, strain the liquid in the pot through a fine sieve or several layers of cheesecloth. Reserve the liquid. (You should have 1/4 cup of liquid - if not, make up the difference with a little dry white wine or water.) Remove the mussels from their shells, reserving a half shell for each mussel. Set the half shells on a baking sheet and place a mussel in each shell.

  • In a small bowl, combine the garlic, parsley, oregano, grated cheese, and bread crumbs, then sprinkle the mixture over the mussels in a thin layer. Drizzle the olive oil and reserved strained mussel liquid over the bread crumbs.

  • Bake the mussels for about 10 minutes or until the tops are brown and crisp. Serve piping hot or at room temperature. Do not reheat.


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