- 1/2 cup crushed panko bread crumbs
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- Sea salt
- 1/4 cup minced flat-leaf parsley
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 large garlic cloves, minced
- 2 pounds large mussels, scrubbed and debearded
- 1 cup dry white wine
How to make this recipe
- In a small skillet, toast the panko over moderate heat, stirring, until lightly golden, 2 minutes; transfer to a bowl. Stir in 1 tablespoon of the olive oil and season with salt.
- In another bowl, combine the parsley with the cheese and half of the garlic. Stir in the 1/2 cup of oil and season the pesto with salt.
- In a large, deep skillet or pot, stir the mussels over high heat for 2 minutes. Add the remaining garlic and 2 tablespoons of olive oil and cook for 1 minute. Add the white wine, cover with a tight-fitting lid and cook just until the mussels open, 3 minutes. Drain the mussels and let cool on a baking sheet. Loosen the mussels in their shells and discard the empty half shells.
- Preheat the broiler and position a rack about 8 inches from the heat. Spoon the parsley pesto over the mussels and sprinkle with the panko. Broil until the crumbs are golden, about 6 minutes, shifting the pan for even browning, then serve.
Fragrant, medium-bodied Côtes de Provence Blanc.