Mussels Oreganata

Name: Mussels Oreganata
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 118 milliliters plain breadcrumbs; 4 servings Coarse salt, for lining the baking sheet; 1 Tbsp chopped fresh flat-leaf parsley; 1 Tbsp chopped fresh mint; 1 teaspoons kosher salt; 24 mussels, scrubbed, beards removed; 118 milliliters extra-virgin olive oil, plus extra for drizzling; 2 Tbsps chopped fresh oregano; 750 milliliters white wine, such as pinot grigio

This recipe serves 4. One serving contains 496 calories, 8g of protein, and 29g of fat. A mixture of flat-leaf parsley, oregano, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Preheat the broiler. Line a heavy baking sheet with coarse salt.

Ingredients you will need

Coarse Salt

Equipment you will use

Baking Sheet

Broiler

Bring the wine to a boil over high heat in a 5-quart saucepan.

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Wine

Equipment you will use

Sauce Pan

Add the mussels and cover the pan. Steam until the mussels have opened, 2 to 4 minutes. Discard any unopened mussels.

Ingredients you will need

Mussels

Equipment you will use

Frying Pan

Remove the cooked mussels from their shells, reserving 24 half-shells. Arrange the half-shells in a single layer on top of the salt.

Ingredients you will need

Mussels

Pasta Shells

Salt

Place one cooked mussel in each shell.

Ingredients you will need

Mussels

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.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Olive Oil

Mussels

Oregano

Parsley

Mint

Cooking Oil

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 118milliliters

plain breadcrumbs 4servings

Coarse salt, for lining the baking sheet 1Tbsp

chopped fresh flat-leaf parsley 1Tbsp

chopped fresh mint 1teaspoons

kosher salt 24

mussels, scrubbed, beards removed 118milliliters

extra-virgin olive oil, plus extra for drizzling 2Tbsps

chopped fresh oregano 750milliliters

white wine, such as pinot grigio

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.