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Ingredients

24 (about 650g) black mussels, scrubbed, debearded
125ml (1/2 cup) dry white wine
35g (1/2 cup) fresh breadcrumbs
40g (1/2 cup) finely grated parmesan
1/2 cup loosely packed coarsely chopped fresh continental parsley
1 tablespoon coarsely chopped fresh oregano
3 garlic cloves, crushed
Freshly ground black pepper
Olive oil, to drizzle
Lemon wedges, to serve

Method

Step 1 Preheat oven to 160°C. Discard any mussels that are already open and don't close when tapped. Bring the wine to the boil in a large frying pan over high heat. Add mussels and cook, covered, for 5 minutes or until mussels open. Discard any unopened mussels. Reserve 60ml (1/4 cup) of the hot wine. Break open the shells and place on a baking tray.
Step 2 Combine breadcrumbs, parmesan, parsley, oregano, garlic and reserved wine in a medium bowl. Taste and season with pepper. Spoon bread-crumb mixture among mussels and drizzle with oil. Bake in oven for 10 minutes or until golden. Remove from oven and serve with lemon wedges.

Parmesan mussels

How to make Parmesan mussels

Ingredients

Method