24 mussels, scrubbed, beards removed
750 ml bottle of Pinot Grigio
Course salt to line baking sheet
1 cup of plain breadcrumbs
4 cloves of garlic, finely diced
1 whole red pepper
1 small red onion, diced
2 tbsp chopped fresh parsley
salt & pepper
Extra virgin Olive Oil for drizzling
1. Preheat broiler. Line heavy baking sheet with coarse salt.
2. In a saute pan, heat the olive oil. Add the onion, garlic and red pepper. Cook until softened and light golden brown, about 6-7 minutes. Add the breadcrumbs and cook. Stir the mixture until it is light golden brown. Remove from heat, season with salt and pepper and let cool.
3. Pour bottle of wine in a 5 quart saucepan and bring to a boil. Add the mussels into the pot and steam them until opened (2-3 minutes). Make sure to discard any unopened mussels. Reserve 1 cup of the white wine.
4. Remove cooked mussels from their shells, reserving 24 half shells. Arrange half shells in a single layer on top of the salt. Place a cooked mussel in each shell.
5. Stir in the Oregano and parsley into the crumb mixture, as well as a ladle of the white wine. Loosely pack about a teaspoon of the crumb mixture into each mussel, being careful not to overpower the mussel.
6. Place the baking sheet under the broiler and heat just until the crumb mixture is deep golden brown (the mussels are already cooked so this part should only take maximum 2-3 minutes).
6. Drizzle the mussels with olive oil and serve.