- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 357
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 34 mg
- Sodium
- 646 mg
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 357
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 34 mg
- Sodium
- 646 mg
Ingredients
Filling:
Mussels:
Directions
- For the filling: Heat a small skillet over medium heat. Add 1/4 cup olive oil and the prosciutto and cook, stirring often, until the prosciutto is crispy, about 3 minutes. Add the garlic and stir. Remove the skillet from the heat and cool slightly, about 5 minutes. Add the bread crumbs and toss in the oil to coat. Stir in the parsley and 1/4 cup of Parmesan.
- Meanwhile, for the mussels: Heat a large Dutch oven over medium-high heat. Add the olive oil and garlic and cook, stirring often, until the garlic is lightly browned, about 2 minutes. Add the mussels and white wine. Cover and give the pot a shake. Cook, shaking occasionally, until the mussels have just opened, 2 to 3 minutes. Discard any unopened mussels.
- Position a rack in the top third of the oven. Preheat the broiler to high.
- Discard the top shells of the mussels and loosen the mussel meat from the bottom shell. Leave the meat in the shell and arrange on a rimmed baking sheet. Using a small spoon, pack the filling in each of the mussel shells. Drizzle with remaining 2 tablespoons olive oil and top with the remaining 1/4 cup Parmesan. Broil until the filling is golden and the cheese is melted, 1 to 2 minutes. Serve with lemon wedges if desired.
