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These broiled mussels with a crispy bread crumb topping are perfect as a fast hors d'oeuvre. Slideshow: Recipes for Mussels 

Danika Boyle
September 2013

Gallery

Credit: © John Kernick

Recipe Summary test

total:
45 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Fragrant, medium-bodied Côtes de Provence Blanc.

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