DIRECTIONS:

1. Preheat your oven to 430ºF.
2. Rinse and drain the mussels. Discard any that have cracked or damaged shells. Scrub the shells if necessary. Remove the hairy beard from the mussel by pinching it with your fingers and dragging it toward the closed side of the shell.
3. In a large frying pan with a lid, add the parsley stalks, water, garlic and mussels. Turn the heat onto high and shake the pan. As the mussels start to open, take the lid off, and using tongs, remove the opened mussels from the pot and place them on a sheet pan or tray. Allow them to cool slightly.
4. While the mussels are cooling, prepare your breadcrumb stuffing. Add all of the ingredients for the stuffing to a bowl and mix until well combined.
5. Once the mussels are cool enough to hold, open the shells, and discard the half that doesn’t have the meat.
6. Place the shells with the mussel meat into a baking dish or tray – you’ll want one that will snuggly fit all of the mussels so they don’t wobble around too much.
7. Top each mussel with the stuffing – depending on the size, I start with about 1-2 teaspoon of mixture, and then add any leftover to the top.
8. Place the baking dish into the oven and bake for 10 minutes, or until the breadcrumbs are golden brown.

© Recipe and Photo courtesy of It’s Not Complicated. All rights reserved.