Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 36 \N | Mussels, scrubbed and debearded |
| ½ cup | Butter, melted |
| 4 \N | Cloves Garlic, small and minced |
| ½ cup | Seasoned Breadcrumbs |
| 2 teaspoons | Dried oregano, crumbled |
| 2 tablespoons | Chopped fresh parsley, plus 2 T for garnish |
| 1 small | Onion, minced |
| ¼ cup | Dry white wine |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
In a 4-5 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 degrees. 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. Serves 6 to 8.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93