Grilled Garlic Mussels

Serves 4

4 pounds Penn Cove mussels 1/2 cup dry white wine		Scrub the mussels remove the beards, clean and rinse well. Place mussels In a large saucepan with the wine. Cover, cook on high heat, shake the pan a couple of times; it takes about 5-6 minutes for mussels to open. Strain the mussels, reserve the liquid. Wait for them to cool a bit. Remove and discard the top shell.
2 Tbsp olive oil 2 tbsp butter 2 shallots garlic 1/2 c bread crumbs		Heat olive oil and butter in a pan. Saute 2 shallots, finely chopped. Add 2 large garlic cloves (finely chopped or minced). Stir in 1/2 cup of dried bread crumbs. Cook a minute to brown the mixture.
salt pepper 2 tsp mixed herbs		Turn off heat. Add a pinch of salt, and a pinch of ground black pepper. Add 2 tsp mixed herbs (basil, oregano, whatever you like) the salt, pepper and herbs, moisten with a little reserved liquid.
2 tbsp grated Parmesan cheese		Spoon the mixture over the mussels, arrange them on baking sheets, sprinkle each with a little Parmesan cheese.
1/2 cup chopped fresh Italian Parsley for garnish		Place the mussels under a hot broiler, approx. 2 minutes until the topping turns golden, crusty. Remove, garnish with parsley, serve hot.

** Serves 3 in our household. Our 17 year old has a good appetite.

Chen Deering