Broiled Mussels with Panko and Pecorino
INGREDIENTS
- ¾ cup (72 g) panko
- 2 cloves garlic, grated
- ½ cup (65 g) freshly grated pecorino cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons lemon zest
- ¼ cup (60 ml) olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- ½ cup (120 ml) white wine
- 2 pounds (910 g) mussels, scrubbed and debearded
METHOD
Put the panko, garlic, cheese, parsley, and lemon zest in a medium bowl and mix to combine.
Add olive oil and stir until breadcrumbs are well coated. Season to taste w kosher salt and pepper and set the filling aside.
Pour the wine into a large Dutch oven and bring to a steady simmer over medium heat. Add the mussels and cover. Cook until the mussels have steamed open, 3 to 4 minutes, and place them in a large bowl. Discard the cooking liquid.
When cool enough to touch, snap off each shell that is not cradling a mussel and discard it.
Place the mussels in their shells on a rimmed baking sheet and, using a small spoon, top each mussel with some of the filling. Drizzle each one with a bit more olive oil.
Preheat the oven to broil and cook the mussels until the breadcrumbs are golden and crispy, rotating the pan halfway through if needed for even cooking and checking frequently to make sure they don’t burn (every broiler is different), 2 to 3 minutes. Serve on a plate or platter.
Great served piping hot and eaten with your fingers as cocktail party fare or served with a salad for a light dinner.
– Colu Cooks: Easy Fancy Food
