Remove from the heat. Panko crumbs! Open mussels, and discard top shells. 1 Heat the oven to broil and arrange a rack in the top position. Remove from the heat, uncover, and set aside to cool slightly, about 5 minutes. Using a spoon, cover the mussels with the bread mixture pressing it down lightly to shape it around the mussel meat. If using fresh: quickly saute in a hot pan with a touch of oil until they pop open. Preheat the broiler to high. Err! Enjoy! She was right! Serve while still nice and hot. Place all the mussels on a baking sheet and with a teaspon put some batter on each mussel to completely cover the meat/fruit. Toss to coat. Cook, covered, until mussels open, about 5 minutes; drain. 7. Pull meat from mussels, slice into three pieces and place back into mussel half. When the bread topping is golden brown and crisp, your gratin mussels are ready. I swear that a little goes a long way and it really makes the mussels POP. ; 2 Place the mussels and water in a large straight-sided frying pan over low heat and cover with a tightfitting lid. Fill large saucepan with ½ inch of water and bring to boil over high heat; add mussels. Step 2 Heat a large, wide pan, tip in the mussels with a splash of water, cover and cook until opened. Add the bread crumbs and seasonings and cook over medium heat a minute or two just until the mixture just begins to brown. Tender mussels with a tasty garlicy crumb topping - they're elegant finger food … 6. Useful Tips and Interesting Facts. Stir together bread crumbs, Romano, sun-dried tomatoes, parsley, garlic, oil, herbes de Provence, and pepper in small bowl until bread crumbs are moistened, adding a little water if needed. Top each mussel with the bread crumb mixture, then broil in a preheated broiler for 2-3 minutes. Heat a large skillet over medium-high heat. Place the bread crumbs in a large bowl, then pour the melted butter mixture over the bread crumbs and Add in the grated lemon zest, red pepper flakes, chopped parsley, and salt and pepper. These baked mussels are easy to prepare and make a great appetizer for any occasion. Add wine and mussels; cover and cook 3 to 5 minutes. In butter form. In a small bowl, combine the bread crumbs, parsley, garlic, grated cheese and oregano. Bake for about 15-20 mins at 400F on the top shelf of the oven or until the batter turns golden/light brown. Pop the mussels into an oven preheated to 180°C for 5 minutes. Make sure all the mussels are alive before you cook them – if any are open, tap them on the work surface, if they don’t close, throw them away. BUT not before I added some garlic to it all. Mixed in with bread crumbs. The crunch, especially, blew my mind. Detach meat, and return to bottom half. Remove from pan. Cook, shaking the pan occasionally, until the mussels open, about 15 minutes. 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