| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Coarse salt, for lining the baking sheet
- One 750 ml bottle white wine, such as pinot grigio
- 24 mussels, scrubbed, beards removed
- 1/2 cup plain breadcrumbs
- 1/2 cup extra-virgin olive oil, plus extra for drizzling
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the broiler. Line a heavy baking sheet with coarse salt.
- Bring the wine to a boil over high heat in a 5-quart saucepan. Add the mussels and cover the pan. Steam until the mussels have opened, 2 to 4 minutes. Discard any unopened mussels.
- Remove the cooked mussels from their shells, reserving 24 half-shells. Arrange the half-shells in a single layer on top of the salt. Place one cooked mussel in each shell.
- In a small bowl, toss together the breadcrumbs, oil, oregano, mint, parsley, salt and pepper. Top the mussels with the breadcrumb mixture and drizzle with extra olive oil. Broil until the breading is golden, 2 to 3 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 529 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 25 mg |
| Sodium | 746 mg |
Reviews
We love Giada! Made this for a dinner party for four, we each ate one and threw the rest away.
the were so good thank you GIADA :
Really,really tasty and delicious……thanks Giada
Really enjoyed, and you do need to use ALL of the herbs. Made it one night, and on the last couple of muscles, added a bit of my homemade pesto. Found that the ones done right by the recipe were quite salty. Same exact recipe, but with pesto were milder in taste…???
But, my husband & I liked it so much that we made it again the next night when we were having a friend over for her birthday. She loved them as well.
I’ll definitely make this again, and often.
Average as far as mussel dishes go. I didn’t use mint because I don’t like it. Probably won’t make again because I didn’t think the crumb topping added much. Mussels prepared simply in a flavorful broth with a piece of crusty bread are – in my opinion – more flavorful.
Cut back on olive oil and mint… recipe is too greasy and too much mint with fresh oregano. Overwhelms the mussel.
broiler time is quick… watch closely or you will burn in two minutes. Good recipe but may take a few attempts to get it right… I added a touch of garlic and topped with a touch of grated Parmesan..