Cozze Ripiene (Stuffed Mussels)

• 1 pound Mussels - Beards Removed
• 1/4 cups Dry White Wine
• 1 dash Extra Virgin Olive Oil, To Drizzle On The Mussels
• 2 cloves Garlic, Minced
• 2 Tablespoons Flat Leaf Italian Parsley, Roughly Chopped
• 1 teaspoon Dried Oregano
• 1 whole Lemon, Cut Into Wedges
• 3/4 cups Bread Crumbs (or Panko)

1. Preheat oven to 350 degrees.
2. Heat a large deep-sided pan over high heat.
3. Add the wine and mussels.
4. Cover with a lid and cook for approximately 4-5 minutes until the mussels have opened and are orange-ish in color.
5. Remove the top half of the shells and discard.
6. Place the mussels in half shells onto a rimmed cookie sheet.
7. Continue until all mussels are on the sheet (the shells should be touching each other).
8. Combine the garlic, parsley and oregano into a small dish.
9. Sprinkle this mixture evenly onto the mussels.
10. Drizzle olive oil onto the mussels.
11. Season with salt and pepper and sprinkle bread crumbs/panko evenly on top of the mussels.
12. Bake for approximately 6-8 minutes until bread crumbs become somewhat crisp.
13. Transfer mussels to serving plates, garnish with a pinch of fresh parsley and serve with a wedge of lemon.
14. Eat immediately.

mussels, white wine, olive oil, garlic, italian parsley, oregano, lemon, bread crumbs

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cozze-ripiene-stuffed-mussels/ (may not work)