A mussel lover's delight. These broiled mussels are dressed with a simple pesto made with parsley, garlic and Romano cheese. Toasted panko bread crumbs are added to give the mussels a nice crunchy breaded texture. Easy and quick to cook, this mussel dish makes a popular appetizer for small dinner parties.
Prep Time: 10 minutes
Cooking Time: 20 minutes
2 pounds mussels cleaned and beards removed
1 cup white wine
1/2 cup Panko bread crumbs
1/2 cup + 1 tablespoon olive oil divided
1/4 cup chopped parsley
1/4 cup Romano cheese grated
2 garlic cloves minced
Lemon wedges to serve
When cleaning the mussels make sure that all of them are shut closed. Discard any mussels with shells opened.
Pour the wine and half the garlic into a large deep skillet that comes with a lid. Bring the wine to a simmer and add in the mussels. Cover and let cook for 3-5 minutes or until the mussel shells open. Set aside to cool. Discard any mussels whose shells remained closed.
While the mussels cool, toast the panko bread on a small dry skillet over medium heat, stirring until golden brown (2 minutes). Transfer to a bowl and stir in one tablespoon olive oil and season with salt.
In another bowl combine the parsley with the cheese and remaining garlic. Stir in 1/2 cup olive oil and season the pesto with salt. Set aside.
Place an oven rack to the top shelf and set the oven to broil. Line a large rimmed baking sheet with aluminum foil. Remove the top shells of the cooled mussels and discard the empty shells. Arrange the half-shell with mussels on the baking sheet. Sprinkle the panko bread over each mussel. Using a teaspoon or your fingers, place a small amount of the pesto on top of each mussel (enough to cover the meat). Place the baking sheet into the oven to broil for 4-5 minutes. Remove and serve hot with lemon wedges on the side.