Recipe - Mussels Oregano

36 Mussels, scrubbed and
debearded
One half cup Butter, melted
4 Cloves Garlic, small and
minced
One half cup Seasoned Breadcrumbs
2 teaspoon Dried oregano, crumbled
2 tablespoon Chopped fresh parsley, plus
2 T for garnish
1 small Onion, minced
One fourth cup Dry white wine
One half teaspoon Salt
One fourth teaspoon Pepper

In a 45 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
0895351471 SHARED BY: Jim Bodle 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini