Active Time

　　1 hr

　　Total Time

　　1 1/4 hr

　　If you like stuffed clams, you'll love this variation. The mussels are steamed open, then topped with garlicky herbed bread crumbs that truly complement the plump bites of briny flavor beneath.

　　

Ingredients

Makes 8 (as part of antipasti) servings

　　1/4 cup water

　　48 cultivated mussels (2 pounds), rinsed well

　　1 1/2 cups coarse fresh bread crumbs from a crusty Italian loaf

　　1/4 cup extra-virgin olive oil

　　1/4 cup grated Pecorino Romano or Parmigiano-Reggiano

　　3 large garlic cloves, minced

　　1/2 cup finely chopped flat-leaf parsley

　　1/4 teaspoon dried oregano

　　1/8 teaspoon fine sea salt

　　

Accompaniment:

Accompaniment: lemon wedges

　　

Step 1

Preheat oven to 450°F with rack in middle.

　　

Step 2

Bring water with mussels to a boil in a wide 5-quart heavy pot, covered, then boil, covered, shaking pot occasionally, until mussels just open wide, 3 to 4 minutes. (Discard any unopened mussels.) Transfer to a bowl with a slotted spoon, reserving cooking liquid, and cool to room temperature.

　　

Step 3

Put 48 half mussel shells with mussels attached in a large shallow baking pan (discard other halves) and drizzle with some of reserved cooking liquid.

　　

Step 4

Stir together remaining ingredients, then top each mussel with about 1 teaspoon of mixture.

　　

Step 5

Bake until crumbs are golden and crisp, about 5 minutes.

　　Cooks' notes:

　　·Bread-crumb topping, without parsley, can be made 3 days ahead and chilled, covered. Stir in parsley before using.

　　·Mussels can be assembled (but not baked) 4 hours ahead and chilled, covered.