Name: Baked Stuffed Mussels
Cook time: 1 hr
Total time: 1 1/4 hr
Yield: Makes 8 (as part of antipasti) servings
Ingredients: 1/4 cup water; 48 cultivated mussels (2 pounds), rinsed well; 1 1/2 cups coarse fresh bread crumbs from a crusty Italian loaf; 1/4 cup extra-virgin olive oil; 1/4 cup grated Pecorino Romano or Parmigiano-Reggiano; 3 large garlic cloves, minced; 1/2 cup finely chopped flat-leaf parsley; 1/4 teaspoon dried oregano; 1/8 teaspoon fine sea salt; Accompaniment: lemon wedges

If you like stuffed clams, you'll love this variation. The mussels are steamed open, then topped with garlicky herbed bread crumbs that truly complement the plump bites of briny flavor beneath.

Cooks' notes:

·Bread-crumb topping, without parsley, can be made 3 days ahead and chilled, covered. Stir in parsley before using.
·Mussels can be assembled (but not baked) 4 hours ahead and chilled, covered.

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