Breaded Mussels and Marinara Print Email

2 pounds PanaPesca mussels or live mussels
2 TBS minced garlic
3 TBS chopped flat-leaf parsley
3/4 tsp dry marjoram
3 TBS freshly grated Parmigiano-Reggiano
1/4 cup Panko breadcrumbs
1/4 cup extra-virgin olive oil, as needed
1-2 cups Marinara or Arrabiata sauce, for dipping

Preheat the oven to 425 degrees F. If using PanaPesca Mussels, remove one half of each shell, discard and skip the next step.

If using live mussels, dissolve 2 TBS kosher or fine sea salt in 2 quarts cold water and use to soak mussels for 5-10 minutes. Scrub to de-beard and clean as needed. Steam in 1 quart of water until open and cool. Remove one half of each shell and discard.

In a small bowl, combine the garlic, parsley, marjoram, Parmigiano, and Panko and sprinkle over the mussels. Arrange mussel halves, shell down, on a cookie sheet. Drizzle with olive oil and place on the top rack of preheated oven.

Roast until brown, about 10 minutes and serve with warmed sauce. - Chef Mick, Tony’s Markets