Mussels Milano

Mussels Milano

A favorite dish when we visit Milano is mussels. Our daughter Mary says the recipe is a little labor intensive but we all agree it is well worth the effort.

Directions:

Scrub and de-beard the mussel shells. Place in a large pot with 1 cup water and 1 cup dry white wine. I prefer sauvignon blanc when I cook with seafood. Bring to a boil and watch the pot. Don't overcook When the shells open, remove from heat and drain.

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While the mussels are cooling prepare a bread crumb mixture with fine ground bread crumbs, add olive oil and finely chopped flat leaf parsley and freshly grated Parmesan cheese. Stir to moisten the bread crumbs and mix all ingredients.

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When the shells are cooled, break shells at hinge and remove top shell. Leave mussel intact in shell. Place bread crumb mixture on mussel shells packing it down slightly.  If a shell does not open, discard it.

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Place in oven at 350 and bake for 15 to 20 minutes until top is golden brown. Serve immediately.