Recipe courtesy of Mario Batali
Print
Roasted Breaded Mussels: Cozze al Forno
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 to 8 servings
Level:
Easy
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 to 8 servings
Level:
Easy

Ingredients

  • 2 pounds medium mussels, scrubbed and bearded
  • Dry white wine
  • 2 tablespoons thinly sliced garlic
  • 3 tablespoons chopped flat-leaf parsley
  • 1/2 teaspoon dried crumbled oregano
  • 2 tablespoons freshly grated pecorino or Parmigiano-Reggiano
  • 1/4 cup freshly grated bread crumbs
  • 1/4 cup extra-virgin olive oil

Directions

Preheat the oven to 425 degrees F.

Prepare the scrubbed mussels for cooking by rinsing under running water. Discard any that are gaping, keeping only those that are firmly closed; also discard any that are very heavy.

Place the mussels in a pan with 2 to 3 tablespoons of dry white wine or water over medium-high heat and cook, stirring frequently, just until the mussels begin to open. (The mussels will continue cooking later.) With a slotted spoon, remove the mussels to a bowl as they open.

When all the mussels are removed, strain the liquid in the pot through a fine sieve or several layers of cheesecloth. Reserve the liquid. (You should have 1/4 cup of liquid - if not, make up the difference with a little dry white wine or water.) Remove the mussels from their shells, reserving a half shell for each mussel. Set the half shells on a baking sheet and place a mussel in each shell.

In a small bowl, combine the garlic, parsley, oregano, grated cheese, and bread crumbs, then sprinkle the mixture over the mussels in a thin layer. Drizzle the olive oil and reserved strained mussel liquid over the bread crumbs.

Bake the mussels for about 10 minutes or until the tops are brown and crisp. Serve piping hot or at room temperature. Do not reheat.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Mussels in Saffron: Cozze al Zafferano

Recipe courtesy of Mario Batali

Bietole al Forno: Roasted Beets with Asparagus

Recipe courtesy of Mario Batali

Pasta Al Forno

Recipe courtesy of Zero Otto Nove

Lasagne Al Forno

Recipe courtesy of Raymond Sokolov

Penne al Forno

Recipe courtesy of Nadia G

Verdure al Forno

Recipe courtesy of Giada De Laurentiis

Penne al Forno

Recipe courtesy of Nadia G

Mussel Toasts: Crostini di Cozze

Recipe courtesy of Mario Batali

On TV

Unwrapped 2.0

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man's Greatest Food

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here