Mussels au Gratin

Name: Mussels au Gratin
Total time: 40
Yield: 4
Ingredients: 3 pounds large mussels; 1 small onion, chopped; ¼ cup dry white wine; ¼ teaspoon freshly ground black pepper; 3 tablespoons dry bread crumbs; 2 tablespoons chopped fresh parsley; 2 cloves garlic, minced; 3 tablespoons vegetable oil; 1 tablespoon freshly squeezed lemon juice

Recipe by Bren from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

•

3 pounds large mussels
•

1 small onion, chopped
•

¼ cup dry white wine
•

¼ teaspoon freshly ground black pepper
•

3 tablespoons dry bread crumbs

•

2 tablespoons chopped fresh parsley
•

2 cloves garlic, minced
•

3 tablespoons vegetable oil
•

1 tablespoon freshly squeezed lemon juice

Instructions

Preheat the oven to 425 degrees F (220 degrees C).
Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.
Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes.
Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.
Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.
Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.