Stuffed Mussels

Serves 4 to 5  

INGREDIENTS  

• 3 lb. mussels, debearded, scrubbed and rinsed or 2lb. frozen Green Shell 

• 2 cloves of garlic crushed 

• 2 tablespoon of olive oil 

• ½ cup of white wine (or water) 

• 4 tablespoons of olive oil  

• 1 small onion finely diced 

• 1 cup breadcrumbs 

• 2 cloves of garlic pressed or finely chopped   

• ½ cup of parsley, chopped 

• ½ teaspoon of oregano 

• Pinch of red crushed peperoncino flakes (optional)  

• salt and pepper  

• olive oil to drizzle over  

• Lemon wedges for garnish 

PREPARATION 

The Mussels 

Wash the mussels in cold water and set aside.

In a sauté pan, over a medium heat, place two tablespoons of oil and 2 crushed cloves of garlic and with a wooden spoon squeeze the garlic into the oil to release its flavor. When garlic is light golden discard; place the mussels and the wine or water into the pot. Cover and steam for 2-3 minutes, continuously checking for open mussels: as they open, remove with a tong or a slotted long-handled spoon and set on the side. Discard any unopened mussels. When cool, remove half shells from each mussel and set the mollusk on the half shells in a baking tray.

If using the New Zealand Green Shell Mussels, set in a baking tray; they are ready to be stuffed because they are clean, on the half shell and blanched.

The Stuffing 

In a skillet, over a medium heat, place 4 tablespoons of olive oil and the diced onion. Sauté the onion to a rich golden color and add the breadcrumbs, keep turning until the breadcrumbs are toasted to a light brown color.
In a medium bowl, combine the onion and toasted breadcrumbs with the finely chopped garlic, the parsley, oregano, peperoncino, salt and black pepper to taste.

The Making

Cover the mussels loosely in the half shell with 1 slightly full teaspoon of the stuffing, do not pack down the stuffing.

Sprinkle any leftover stuffing on top, drizzle with olive oil and add ¼ cup of water on baking tray; place under the broiler or bake at 400 degrees until the top of the stuffing is golden brown.

Place mussels onto a platter, garnish with lemon wedge and serve