Mussels Oregano
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
mussels
scrubbed, debearded |
*
|
| ½ | cup |
butter
melted |
|
| 4 | small |
garlic cloves
minced |
*
|
| ½ | cup |
seasoned dry bread crumbs
|
|
| 2 | teaspoons |
oregano
crumbled |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped plus 2 tablespoons for garnish |
|
| 1 | small |
onions
minced |
|
| ¼ | cup |
white wine
dry |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
mussels
scrubbed, debearded |
*
|
| 118 | ml |
butter
melted |
|
| 4 | small |
garlic cloves
minced |
*
|
| 118 | ml |
seasoned dry bread crumbs
|
|
| 1E+1 | ml |
oregano
crumbled |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped plus 2 tablespoons for garnish |
|
| 1 | small |
onions
minced |
|
| 59 | ml |
white wine
dry |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
In a 4 to 5 quart saucepan, heat 2 inches of water to a boil.
Add mussels, cover and steam until shells open.
Remove and open mussels, discarding top shells.
Loosen each mussel from shell, but put it back in bottom shell.
Reserve cooking juices.
Preheat oven to 375℉ (190℃).
Combine all remaining ingredients except parsley for garnish, using enough reserved cooking juice to make a loose paste.
Put crumb mixture on top of each mussel and place the shells on a baking sheet.
Bake 10 minutes and then broil to brown, about 3 minutes.
Sprinkle with parsley and serve at once.
