Moules Farcies

• 1/2 cup crushed panko bread crumbs
• 1/2 cup plus 3 tablespoons extra-virgin olive oil
• Sea salt
• 1/4 cup minced flat-leaf parsley
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 large garlic cloves, minced
• 2 pounds large mussels, scrubbed and debearded
• 1 cup dry white wine

1. In a small skillet, toast the panko over moderate heat, stirring, until lightly golden, 2 minutes; transfer to a bowl.
2. Stir in 1 tablespoon of the olive oil and season with salt.
3. In another bowl, combine the parsley with the cheese and half of the garlic.
4. Stir in the 1/2 cup of oil and season the pesto with salt.
5. In a large, deep skillet or pot, stir the mussels over high heat for 2 minutes.
6. Add the remaining garlic and 2 tablespoons of olive oil and cook for 1 minute.
7. Add the white wine, cover with a tight-fitting lid and cook just until the mussels open, 3 minutes.
8. Drain the mussels and let cool on a baking sheet.
9. Loosen the mussels in their shells and discard the empty half shells.
10. Preheat the broiler and position a rack about 8 inches from the heat.
11. Spoon the parsley pesto over the mussels and sprinkle with the panko.
12. Broil until the crumbs are golden, about 6 minutes, shifting the pan for even browning, then serve.

bread crumbs, extravirgin olive oil, salt, flatleaf parsley, freshly grated parmigianoreggiano, garlic, mussels, white wine

Taken from www.foodandwine.com/recipes/moules-farcies (may not work)