Roasted Breaded Mussels (Cozze Al Forno)

• 2 lbs medium mussels, scrubbed well
• 2 tablespoons fresh garlic, minced
• 3 tablespoons flat leaf parsley, chopped
• 1/2 teaspoon dried oregano, crumbled
• 2 tablespoons parmigiano, freshly grated
• 1/4 cup Italian seasoned breadcrumbs
• 1/4 cup extra virgin olive oil

1. Preheat the oven to 425u0b0F.
2. Prepare the scrubbed mussels for cooking by checking to make sure that none of the shells are open (discard the open ones).
3. Place the mussels in a pan with 1/2 cup of water or dry white wine over medium high heat and cook stirring frequently just until the mussels begin to open. Remove and put into a bowl as the shells will continue to open.
4. When all of the mussels are removed, strain the liquid through a sieve or cheesecloth and reserve the liquid. You should have a 1/4 cup of the liquid. Now remove the mussels from their shells reserving half of the shells. Place the halved shell on a baking sheet and place a mussel in each one.
5. In a small bowl, combine the garlic, parsley, oregano, grated cheese, and breadcrumbs. Now sprinkle the mixture over the mussels in a thin layer. Now drizzle the olive oil and a little of the reserved liquid over the breadcrumb mixture.
6. Bake the mussels for about 10 minutes or until the tops of the breadcrumbs are brown and crisp (careful not to burn the breadcrumbs).
7. Serve right away and enjoy.

mussels, fresh garlic, flat leaf parsley, oregano, parmigiano, italian seasoned breadcrumbs, extra virgin olive oil

Taken from www.food.com/recipe/roasted-breaded-mussels-cozze-al-forno-197562 (may not work)