Stuffed mussels

Stuffed mussels

Midia gemista
Title in Greek: 
Μύδια γεμιστά
Recipes Categories: 
Stuffed mussels
Preparation Time: 
30 minutes

4 1/2 lb (2 kg) mussels 
2 tablespoons finely chopped fresh parsley
4 garlic cloves, finely chopped
Half cup fresh bread crumbs
5 tablespoons grated kefalotiri or pecorino cheese
4 tablespoons olive oil 
Lemon wedges, to garnish 
Buttered toast, to serve

Cooking Time: 
10 minutes
Cooking Directions: 

Scrub the mussels under cold running water and pull off the beards. Discard any with damaged shells or that do not shut immediately when sharply tapped. 
Bring 2 cups water to a boil in a pan. Add the mussels and simmer for 8 minutes. 
Drain and discard any mussels that remain shut. Preheat the broiler (grill). 
Combine the parsley, garlic, bread crumbs, cheese, and half the oil in a bowl and season with salt and pepper. Discard the empty half shells. Put 1 tablespoon of the cheese mixture into each half shell and put the shells, filled side up, in a flameproof dish. 
Broil (grill) for 7-8 minutes, or until the topping is lightly browned. Drizzle the remaining oil over them and garnish with lemon wedges. 
Serve hot straight from the dish, accompanied by buttered toast.

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