Normally, I tend to steam mussels, but I decided to make these as an appetizer tonight. A little bit heartier, and much tidier to eat.
- 12 mussels, scrubbed, discarding any with broken shells or that don't close
- 2 T. bread crumbs
- 1 garlic clove, minced
- 3 T. grated pecorino romano cheese
- handful of parsley, chopped
- olive oil
- 1/2 lemon, juiced
Preheat the oven to 400 degrees.
Bring a small pot of water to a boil. Add the mussels and cover. Cook just until they start to open; approximately 3 minutes. Remove from the heat.
Open the mussels and separate the flesh from the abductor mussel. Place the mussel back in the shell and discard the other half of the shell. Place each mussel in a baking dish.
Mix together the bread crumbs, garlic, cheese and parsley. Season with pepper and drizzle with olive oil. Stir again.
Top each mussel with a spoonful of the bread crumb mixture. Bake for 10 minutes. Finish with the lemon juice and serve.