Mussels oregano

6 servings

Ingredients

QuantityIngredient
36Mussels, scrubbed and debearded
½cupButter, melted
4Cloves Garlic, small and minced
½cupSeasoned Breadcrumbs
2teaspoonsDried oregano, crumbled
2tablespoonsChopped fresh parsley, plus 2 T for garnish
1smallOnion, minced
¼cupDry white wine
½teaspoonSalt
¼teaspoonPepper

Directions

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