Mussels Au Gratin

Serves: Six | Prep: 20 min | Cook: 10 min

Ingredients:

Mussels Au Gratin:
1 lb mussels, cleaned and debearded
White wine
1/2 cup Panke breadcrumbs
1 garlic clove, minced
1 Tbsp butter, melted
1/2 Tbsp fresh parsley, minced
1/2 Tbsp fresh oregano, minced
1 tsp lemon zest
1/4 tsp salt
1/4 tsp pepper
2 Tbsp, plus more Parmesan cheese, grated
Olive oil
Lemon wedges

Directions:
Place a large pot over medium-high heat and add a generous splash of white wine. Bring to a boil, then add the mussels and cover with a lid. Cook for 3–5 minutes, shaking the pot occasionally, until the mussels have opened. Remove from the heat and set aside until cool enough to handle.

Preheat oven 400°F/200°C. Line a baking tray with baking paper.

Once cooled, separate the mussels and discard the empty half of each shell, keeping the half with the mussel attached. Arrange them on the prepared baking tray. In a bowl, combine the breadcrumbs, garlic, melted butter, parsley, oregano, salt, pepper, lemon zest, and parmesan cheese. Mix until well combined.

Spoon the breadcrumb mixture generously over each mussel and drizzle lightly with olive oil. Bake for 4–7 minutes, or until the tops are golden brown and crisp. Remove from the oven and finish with a squeeze of fresh lemon juice and extra grated parmesan before serving warm.

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