Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

36 Mussels, scrubbed and 2 tb Chopped fresh parsley, plus
-debearded -2 T for garnish
1/2 c Butter, melted 1 sm Onion, minced
4 Cloves Garlic, small and 1/4 c Dry white wine
-minced 1/2 ts Salt
1/2 c Seasoned Breadcrumbs 1/4 ts Pepper
2 ts Dried oregano, crumbled

In a 4-5 quart saucepan, heat 2 inches of water to a boil. Add
mussels, cover and steam until shells open. Remove and open mussels,
discarding top shells. Loosen each mussel from shell, but put it back
in bottom shell. Reserve cooking juices.

Preheat oven to 375 degrees. Combine all remaining ingredients except
parsley for garnish, using enough reserved cooking juice to make a
loose paste.

Put crumb mixture on top of each mussel and place the shells on a
baking sheet. Bake 10 minutes and then broil to brown, about 3
minutes. Sprinkle with parsley and serve at once. Serves 6 to 8.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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