Courtesy of Culinary Institute of Canada
- 1/4 cup olive oil
- 2 shallots, diced
- 4 cloves of garlic, chopped
- 6 pounds mussels, cleaned
- 1/2 cup dry white wine
- 2 cups whipping cream
- 6 tablespoons chopped fresh parsley, divided
- 1 tablespoon chopped fresh thyme
- 1 teaspoon lemon zest
- 3 cups panko crumbs
- 1/2 cup butter, melted
- 1 cup Asiago cheese, freshly grated
- salt and pepper to taste
Preheat oven to 400 F
In a shallow pot large enough to hold the mussels, heat olive oil on medium-high heat. Add shallots and garlic and sauté for 30 seconds.
Add live mussels and white wine. Increase heat to high and cover.
Steam mussels until just opened and pulled back into shell then remove from heat.
With a slotted spoon, remove mussels from pan and reserve steaming liquid in pan.
Return pan to medium-high heat and add cream, 4 tablespoons parsley (reserving 2 tablespoons for later) and 1 tablespoon thyme.
Bring cream mixture to a boil and cook, reducing until thickened – about 15 minutes or until it coats the back of a spoon evenly. Season with salt and pepper to taste.
Remove mussel meat from shells discarding shells and add lemon zest. Add mussels to cream mixture. Set aside.
In a bowl, mix panko crumbs, melted butter, cheese and remaining 2 tablespoons parsley. Set aside.
Divide mussel cream mixture among four oven safe dishes. Sprinkle crumb mixture over mussel mixture in an even layer just to cover.
Bake at 400 F until panko crumb topping is evenly browned.
Remove from oven and let cool for 10 minutes before serving.