Ingredients:

  • 2 lbs fresh Green-lipped or Blue Mussels, scrubbed and debearded
  • 2 tbsp dry white wine
  • 1 tbsp fresh lemon juice
  • 0.5 cup panko breadcrumbs
  • 4 cloves garlic, minced
  • 0.5 cup Parmesan cheese, shredded
  • 4 tbsp unsalted butter, softened
  • 0.25 tsp smoked paprika
  • 2 tbsp fresh parsley, finely chopped
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat the oven. Set your temperature to 400°F (200°C) and ensure the rack is in the top third position.
  2. Clean the mussels. Scrub the 2 lbs of mussels under cold running water and pull away the beard (the fuzzy bit) with a sharp tug.
  3. Steam them open. Place the mussels in a large pot with 2 tbsp white wine and 1 tbsp lemon juice over high heat until the shells pop open wide, which usually takes about 3 to 5 minutes.
  4. Prep the shells. Discard any mussels that didn't open. Break off the top shell of the ones that did, leaving the meat in the bottom half.
  5. Mix the topping. In a small bowl, combine the 4 tbsp softened butter, 4 cloves minced garlic, 0.5 cup Parmesan, 0.5 cup panko, 0.25 tsp paprika, and 2 tbsp parsley.
  6. Season the mix. Stir in the 0.5 tsp salt and 0.25 tsp black pepper until a thick, spreadable paste forms.
  7. Stuff the mussels. Press about a teaspoon of the garlic cheese mixture onto each mussel meat until the cavity is fully covered.
  8. Arrange on tray. Place the stuffed shells on a baking sheet, using crumpled foil to keep them upright so the butter doesn't leak out.
  9. Bake the tray. Slide the pan into the oven for 8 minutes until the topping is golden and sizzling.
  10. Final rest. Let them sit for 2 minutes before serving so the cheese can set.