2 pounds of fresh Mussels
2-4 tablespoons olive oil
1 small onion finely chopped
2 cloves of garlic finely chopped
2 cups of Panko or regular bread crumbs
½ cup parsley (finely chopped)
½ cup grated Parmesan Cheese
Black Pepper to taste
Preheat the oven to 375 degrees.
Wash the mussels and discard beard and any crushed/chipped or open mussels. Fill a large pot of water with approximately 1 and half inches of water. Boil and salt the water. Add mussels and cook till they are open (5-8 minutes).
Remove lid and cool till you are able to touch the mussels. Discard any that did not open. With the good mussels, open entirely add remove side without any mussel and discard. Place the mussel sided shell on a baking sheet, mussel facing upwards for stuffing.
Sauté onion and garlic till soft in 1 tbsp. of oil. In a bowl add chopped parsley, breadcrumbs and mix. Then add cooked onion mix and stir. Add the rest of the oil till the mixture sticks together for easy packing. Season mixture with pepper.
Stuff mixture and pack tightly on mussel shells (approx. 1 tsp). Top with grated Parmesan.
Bake mussels for 15 minutes or until they start to turn golden brown. Serve immediately.