Mussels And Breadcrumbs - {Peoli Al Pangrattato}

Recipe Ingredients

2		Mussels - scrubbed, debearded
2		Garlic cloves - finely chopped
2 tablespoons	30ml	Finely-chopped Italian parsley
1/4 cup	36g / 1.3oz	Breadcrumbs
20		Basil leaves - cut into chiffonade
20		Mint leaves - cut into chiffonade
1 teaspoon	5ml	Freshly-grated ginger
		Salt - to taste
		Freshly-ground black pepper - to taste
		Olive oil - for drizzling

Recipe Instructions

Preheat the oven to 450 degrees.

In a large pot with a lid, place the mussels and enough water to come 1/4 of the way up the sides. Cover and cook over medium-high heat until the mussels steam open, about 8 minutes. Discard any that don't open. Retain the cooking liquid. Once they are cool enough to handle, remove the top shell from each bivalve and discard. Set the mussel-bearing shells on a sheet pan.

In a small bowl, combine the garlic, parsley, breadcrumbs, basil, mint, ginger and salt and pepper and mix well. Stir in a few tablespoons of the cooking liquid. Place a small amount of the mixture atop each mussel, drizzle with olive oil and cook in the oven for two minutes to brown the bread crumbs.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D15) - from the TV FOOD NETWORK

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