Mussels Oreganata

We had guests for dinner last night, our neighbors Scott and Christine came over for a visit and dinner. Casting about for an appetiser, my husband suggested I make Mussels Oreganatta, a dish we first had at a local restaurant. Gerry, the chef there was testing appetiser recipes, and being such a foodie he said he knew he could count on us for some feedback. They were delicious!

We started with the Mussels Oreganata, and served grilled streaks, risotto and salad. For dessert we had fresh strawberries over angelfood cake with whipped cream. It was really good.

Mussels Oreganata

1 package mussels - probably about a lb

4 Tb Olive oil, divided

2 Tb Garlic, minced

1/2 Dry white wine

1/2 C Dry breadcrumbs

2 Tb Butter

2 Tsp fresh oregano, or 1/2 tsp dried

1/3 C Parmesan cheese, grated

In a medium skillet over medium heat, warm 2 Tb or olive oil and add garlic. Cook briefly then add the wine and bring to a simmer. Add the mussels, discarding any open ones which do not close when pressed. Steam until the mussels just open then spoon them out of the pan and set aside to cool, reserving the cooking liquid.

Meanwhile, toast the breadcrumbs in the butter and the oil, and add the oregano and cheese. Add enough reserved mussel cooking liquid to form a moist but still crumbly mixture.

When mussels are cool enough to handle, open them all the way, removing and reserving half the shell and loosen the mussel in the remaining shell so it is disconnected. Top the shells with the mussels with a spoonful of the breadcrumb mixture pressing to form a mound. Place mussels in a shallow, rimmed pan or baking dish.

If you are making these ahead, they may be refrigerated at this point.

Preheat a broiler (or a toaster oven) and toast the mussels until heated through and golden brown and serve immediately.

Julie Languille - busy wife and mom, owner

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