makes 2 servings
- 1/2 pound New Zealand green muscles or black muscles (about 6 mussels)
- 1 cup salt
- 4 slices bacon, chopped
- 2 tablespoons sliced shallots
- 1 tablespoon shaved garlic
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1/2 cup Panko (Japanese style breadcrumbs)
- 1/4 cup Italian (flat-leaf) parsley, finely chopped
- Pinch kosher salt
- Scrub muscles under cold running water. Using your fingers, pull out the beards that are visible between the shells. In an 8 quart Dutch oven combine 4 quarts (16 cups) cold water in 1/3 cup of the salt. Add muscles; soak for 15 minutes. Drain and rinse, discarding water. Repeat twice more.
- Preheat oven to 400°F. In a hot heavy-bottom roasting pan over medium heat cook bacon, shallots, and garlic until bacon is nearly crisp and shallots and garlic are tender; drain fat. Add the mussels, white wine, and 1 tablespoon of the butter to the pan;
- In a small microwave-safe bowl heat the remaining 1 tablespoon butter in the microwave on high heat for 30 to 60 seconds or until melted; stir in the breadcrumbs, parsley and the pinch of salt.
- Remove and discard the top shell of the mussels. Return the mussels to the roasting pan. Spoon a little of the breadcrumb mixture on top of each mussel.
- Place the roasting pan in the oven and bake for five minutes or until breadcrumbs are light brown. Keep an eye on the breadcrumbs as they may brown quickly. Remove from the oven. Drizzle reserved cooking liquid over the muscles to serve.