New Zealand green lip mussels are my favorite—they make a beautiful hors d’oeuvre. You can prepare Baked, Stuffed Mussels ahead of time, because they are easily warmed up in the oven before they are served. We suggest serving 4 to 6 mussels per person for an appetizer. This recipe should make enough stuffing for 32 mussels. Mussels are seasonal—avoid them in the summer months.

Serves 4 to 6.

INGREDIENTS

• 24 to 32 mussels
• 3/4 to 1 cup white wine
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 cup bread crumbs
• 1/3 cup finely grated Parmesan cheese
• 1 tablespoon chopped fresh herbs, such as basil, oregano, marjoram, or thyme (try a combination or choose just one)
• 1 to 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• salt and pepper to taste
• lemon slices for garnish

INSTRUCTIONS

1.  Rinse the mussels and pull off any attached beards. Discard any broken or dead mussels. (Open, alive mussels will pull their shells together when firmly tapped.)
2.  In a soup pot, bring the wine to a boil. Place the mussels in the pan. Do not crowd them more than 2 deep. (If all the mussels do not fit, steam them in batches, reusing the wine.)
3. Cover immediately and steam them at high heat for 3 to 4 minutes. The mussels are done when they are steamed open and their meat is pulled together on the inside.
4. Remove the mussels from the heat and pour into a strainer, discarding the wine.
5. Cool the mussels for a few minutes, and then break off and discard the shells that do not hold the mussel.
6. Detach the mussel from the shell, and then place the mussel back in the shell before stuffing, making eating much easier. You will need only 1 shell per mussel for stuffing.
7. While the mussels are cooling, briefly sauté the garlic in olive oil in a small skillet, being careful not to burn it.
8. In a separate bowl, combine bread crumbs, Parmesan, herbs, parsley, lemon juice, and salt and pepper.
9. Add the bread crumb mixture to the garlic and olive oil, and mix well.
10. Cover each mussel with enough stuffing mixture to form a little mound. Form and press the stuffing with your fingers to hold it together.
11. You can prepare these in advance up to this point. Refrigerate well covered. Before broiling, bring the mussels to room temperature, which should take about 20 to 30 minutes.
12. Place mussels on a broiler pan and broil for approximately 3 minutes, browning lightly.
13. Do not overcook or the mussels will dry out quickly.
14. Garnish with lemon slices. Serve immediately.