Baked stuffed mussels are a delicious appetizer or main course and are quick and easy to make! Serve along with a glass of Pente Litharia white wine from “Oenou Yi – Ktima Vassiliades”.
Ingredients:
- 1kg mussels, in shell
- 150g water
- coarse sea salt, for the pan
- 150g breadcrumbs
- 80g olive oil
- 50g parmesan cheese, grated
- 3 garlic cloves, finely chopped
- ¼ bunch parsley, finely chopped
- 1 tsp fresh oregano
- 2 pinches salt
Preparation:
- Preheat oven to 230 ͦ C (446F) fan.
- Place the mussels and water in a pot with a lid and place over high heat.
- As soon as they come to a boil, boil for 4-5 minutes, until the mussels open up.
- Use a slotted spoon to transfer the opened mussels to a bowl and discard any closed ones. Reserve the broth.
- Remove one side of the shell and keep the mussel on the other half of the shell.
- Spread the coarse sea salt on the bottom of a baking pan and place the mussels on it. Drizzle with some of the broth.
- In a bowl, combine the bread, olive oil, parmesan, garlic, parsley, oregano and salt.
- Divide the mixture equally over an in the mussels.
- Bake for 15 minutes and serve along with a glass of Pente Litharia white wine from “Oenou Yi – Ktima Vassiliades”
