3 lbs. small mussels, such as Prince Edward Island

1 cup water

1/4 cup olive oil

1 tsp. minced garlic

2 cups fresh bread crumbs

1 Tbl minced fresh oregano

salt and pepper

1/4 cup freshly grated Parmesan cheese

 

Rouille, recipe below

 

            Soak mussels in a large bowl of water. Scrub each mussel, remove beard hairs and place mussels in 8 quart stock pot. Add 1 cup water to pot. Place over high heat and steam until mussels just open. Do not over cook. Remove mussels to bowl as they open.

            In a large frying pan, sauté the garlic in the olive oil. Add the breadcrumbs and toss to coat. Continue cooking until the crumbs turn golden brown. Remove from heat, cool and add the cheese, oregano, salt and pepper to taste.

            Remove top half of mussel shells and place bottom shell with mussel on baking sheet. Top mussel with about 1 Tbl. crumbs and press down to cover.

            Bake at 375° for about 10 minutes, until heated  through. Serve warm or room temperature topped with a dollop of rouille.

 

Makes about 60 mussels.