Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 4 servings
Ingredients
4 lb mussels
1/2 cup water
4 cloves garlic, minced
1 tsp pepper
5 Tbs olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped parsley
2 Tbs lemon juice
1 cup cracker crumbs
1/2 cup grated Parmesan cheese
lemon wedges for serving
Directions
Scrub mussels under running water; discard any that do not close. Cut
off beards. In a large pot, combine water, half of garlic and 3/4 teaspoon pepper. Bring to a
boil. Add mussels and steam on medium until they open, about 7-10 minutes. With a slotted
spoon, transfer mussels from broth onto 2 rimmed baking sheets. Break off and discard top
halves of shells and any unopened shells.
Heat olive oil in a medium skillet. Sauté remaining garlic and
onion until soft. Add parsley and lemon juice. Combine with cracker crumbs and Parmesan
cheese. Sprinkle over mussels. Bake at 400°F about 5 minutes or until crumbs are lightly
brown. Serve warm with lemon wedges. Makes 4 to 6 main dish servings.
Nutrition facts
Serving Size 1 serving
Calories 417
Calories from Fat 239 (57%)
% Daily Value*
41%Total Fat 27g
28%Saturated
Fat 5.5g
Polyunsaturated Fat 3.8g
Monounsaturated Fat 15.6g
15%Cholesterol 45mg
27%Sodium 654mg
13%Potassium 468mg
8%Total
Carbohydrate 24g
4%Dietary
Fiber 0.9g
Sugars 5g
Sugar Alcohols 0g
41%Protein 21g