Title: Mussels Oregano
Categories: Shellfish Main
Yield: 6 Servings

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

In a 4 to 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.

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