F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Baked Mussels (Cozze Arraganate)

  • SERVINGS: 4-8
  • FAST

The Pugliese are passionate mussel eaters and have dozens of different treatments for these bivalves. The Mediterranean mussel has a more delicate flavor and a creamier texture than our common Atlantic blue mussels, but both work beautifully in this dish.

  1. 2 pounds small-to-medium mussels, scrubbed, with beards removed
  2. Dry white wine (optional)
  3. 1/4 cup fresh bread crumbs
  4. 3 tablespoons finely chopped fresh flat-leaf parsley
  5. 2 tablespoons minced garlic
  6. 2 tablespoons freshly grated Pecorino or Parmigiano- Reggiano cheese
  7. 1/2 teaspoon crumbled dried oregano
  8. 1/4 cup extra-virgin olive oil
  1. Preheat the oven to 425°. Discard any mussels that are gaping, keeping only those that are firmly closed. Place the mussels in a deep skillet with 3 tablespoons of water and cook over moderately high heat, stirring frequently. As the mussels open, transfer them to a large platter with a slotted spoon.
  2. When all the mussels are cooked, strain the liquid in the pan through a sieve lined with several layers of cheesecloth. (You should have 1/4 cup of liquid; if not, make up the balance with a little dry white wine.) Remove the mussels from their shells, reserving 1 half shell for each mussel; set the shells on a baking sheet and fill each with a mussel.
  3. In a small bowl, combine the bread crumbs, parsley, garlic, grated cheese and oregano. Evenly sprinkle the crumbs over the mussels, then drizzle with the olive oil and the strained mussel liquid.
  4. Bake the mussels in the oven for about 10 minutes, or until the tops are brown and crisp. Serve hot or at room temperature. (Do not reheat or the mussels will toughen.)
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.