Baked mussels in the half-shell
- 1 box (about 3 dozen) frozen greenshell mussels in a half-shell
- 1 cup mayonnaise
- 3 cloves garlic, minced
- 1 large shallot, minced
- 1/2 cup panko breadcrumbs
- 2 tbsp fresh chive, chopped
- 2 tbsp extra virgin olive oil
Defrost and clean the mussels thoroughly. Lay them out onto two baking sheets. Preheat your oven to 425 F.
In a bowl, mix together the mayonnaise, garlic and shallot with several grinds of freshly cracked black pepper. Add a dollop of the mayo mixture to each mussel, and spread it to coat the meat evenly.
In a bowl, toss together the breadcrumbs, chive and olive oil until the crumbs are evenly coated. Sprinkle the crumbs over the mussels. Pop the mussels into the oven for 20 minutes until the tops are golden and toasty.
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