
Ingredients
- 2- pounds fresh mussels washed and scrubbed (if frozen, thaw before using)
- 1 cup low-sodium vegetable broth
- 4 tablespoons butter
- 3 garlic cloves minced
- 1 teaspoon finely chopped rosemary leaves from about 1 sprig
- 1 cup panko crumbs
- salt and fresh ground pepper to taste
- chopped fresh parsley for garnish
Instructions
- Preheat oven to 500F.
- Lightly grease a baking sheet with cooking spray and set aside.
- Add vegetable broth to a soup pot and bring to a boil.
- Add the mussels; cover with a lid and continue to cook over high heat for 4 minutes, or until they open.
- Remove from heat.
- Using a slotted spoon, transfer mussels to previously prepared baking sheet.
- Discard the empty half of each shell.
- Spoon a drizzle of the cooking broth over each shell and set aside.
- Melt butter over medium-heat in a nonstick skillet.
- Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
- Stir in the rosemary, and continue to cook for a few more seconds.
- Remove from heat.
- Add panko crumbs, salt and pepper; stir until moistened and well combined.
- Spoon prepared crumbs over the mussels.
- Transfer to oven and bake for 4 minutes.
- Remove from oven.
- Garnish with chopped fresh parsley.
- Serve.
Tagged Mussels