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Stuffed Mussels
  1. Preheat the broiler. Clean the mussels and remove their beards. Place them in a pan with the garlic and a little oil. Turn the heat to medium-high, pour in the wine, cover, and cook until the shells open. Set the mussels aside until cool enough to handle, discarding any with unopened shells. Strain the cooking liquid through a fine-mesh sieve and reserve.
  2. When the mussels have cooked, pull off and discard the empty halves of the shells.
  3. Place the mussels in their half-shells on a jelly-roll pan, open side up. In a small bowl combine the parsley, pecorino, and breadcrumbs. Stir in enough reserved cooking liquid to moisten. Fill the shells with the breadcrumb mixture. You can fill the shells one by one with a spoon, or simply sprinkle the mixture over the mussels and let some of it fall in between them onto pan.
  4. Drizzle with a little oil an broil until the breadcrumbs turn golden brown, which should only take a few minutes . Serve immediately