Baked Mussels with Crisped Bread Crumbs
Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it's a classic.
40 mins
Toni Lydecker
Toni Lydecker is a journalist and cookbook author whose specialty is regional Italian cooking. Her articles on food and culinary travel have appeared in Wine Enthusiast, Cooking Light, Fine Cooking, Health, Plate, Executive Traveler, and The Washington Post. Lydecker is the author of Serves One, Seafood Siciliana, and her most recent cookbook, Piatto Unico. @tonilydecker
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