Active Time

　　1 hour

　　Total Time

　　1 1/4 hours

　　

Ingredients

Makes 8 first-course or hors d'oeuvre servings

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

　　1/4 cup extra-virgin olive oil

　　1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)

　　2 large garlic cloves, minced

　　2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried, crumbled

　　1/4 teaspoon dried hot red pepper flakes

　　1/4 teaspoon table salt

　　56 mussels (1 1/4 pound; preferably cultivated),cleaned and steamed , using half white wine and half water, then shucked, reserving 56 half shells

　　2 cups kosher salt

　　Accompaniment: lemon wedges

　　

Step 1

Preheat oven to 450°F.

　　

Step 2

Stir together bread crumbs, oil, cheese, garlic, oregano, red pepper flakes, and table salt.

　　

Step 3

Scrub reserved shells inside and out and dry thoroughly. Spread kosher salt about 1/4 inch deep in a large shallow (1-inch-deep) baking pan and nestle shells in salt to keep them level. Return shucked mussels to shells and top each with about 1 teaspoon bread crumb mixture.

　　

Step 4

Bake mussels in middle of oven until crumbs are golden brown and crisp, about 7 minutes.

　　

Step 5

Cool slightly and brush salt from bottoms of mussel shells before serving.