Stuffed Mussels

This recipe is a specialty of southern Italy, and made by Chrystal’s mom each year for the Feast of the Seven Fishes!

Ingredients:
1 ½ lb large fresh mussels in their shells
1/3 cup unsalted butter at room temperature
¼ cup dry breadcrumbs
2 cloves of garlic, finely chopped
3 Tablespoons chopped fresh parsley
¼ cup freshly grated Parmesan cheese
salt and freshly ground black pepper

Serves 4

Preheat oven to 450° F. Scrub the mussels well under cold running water, and cut off the “beard” with a small knife if necessary. Place the mussels with a cupful of water in a large saucepan over moderate heat. As soon as they open, lift them out one by one. Remove and discard the empty half shells, leaving the mussels in the other half. Make sure that you discard any mussels that do not open!

Combine all the remaining ingredients in a small bowl and blend well. Place into a small saucepan and heat gently until this stuffing mixture begins to soften.

Arrange the mussels on a flat cookie sheet, spoon a small amount of the stuffing over each mussel. Bake at 450 degrees for about 7 minutes or until lightly browned. Serve hot or at room temperature.