Ingredients:

  • 2 lbs fresh mussels, cleaned and debearded
  • 1/2 cup dry white wine
  • 1 lemon, sliced into rounds
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, finely minced
  • 1/2 cup Parmigiano-Reggiano, finely grated
  • 1/4 cup Panko breadcrumbs
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper

Instructions:

  1. Rinse mussels under cold water. Discard any shells that are cracked or remain open when tapped. Remove the 'beard' using kitchen shears.
  2. Place mussels, wine, and lemon slices in a large pot. Cover and steam over medium-high heat for 4 minutes until the shells have popped open. Discard any mussels that refused to open after 6 minutes.
  3. Discard the top shell of each mussel. Arrange the bottom shells with the meat attached on a baking sheet. Use foil or salt to keep shells upright if necessary.
  4. In a small bowl, combine softened butter, minced garlic, Parmesan, panko, and parsley into a thick paste. Top each mussel with a generous teaspoon of the mixture until the meat is completely covered.
  5. Broil on high for 2-3 minutes until the garlic butter is bubbling and the Parmesan crust is golden brown and crisp.