Did I tell you that I get sidetracked sometimes? Well I do! When I was making my mussels with tomato broth appetizer for my previous post, I thought of another dish that would be perfect for my menu. I saw a version of it on Food network and decided that this was something worth trying! Rather than cooking the mussels in a broth, you just steam them so they can open up, and then you make this herby, garlicy paste (with lots of oregano!) that you put on top of the mussel and lightly broil it. Its just as easy and just as good as the previous dish.
Here’s what my version of Mussels Oreganata looks like:
The bed of salt keeps the mussels from moving and sliding around and the parsley is just a nice garnish! Adds good color to the dish! I think the next dish I’ll post will take us back on dry land!