Moules Farcies

Directions

1. 1
   In a small skillet, toast the panko over moderate heat, stirring, until lightly golden, 2 minutes; transfer to a bowl.
2. 2
   Stir in 1 tablespoon of the olive oil and season with salt.
3. 3
   In another bowl, combine the parsley with the cheese and half of the garlic.
4. 4
   Stir in the 1/2 cup of oil and season the pesto with salt.
5. 5
   In a large, deep skillet or pot, stir the mussels over high heat for 2 minutes.
6. 6
   Add the remaining garlic and 2 tablespoons of olive oil and cook for 1 minute.
7. 7
   Add the white wine, cover with a tight-fitting lid and cook just until the mussels open, 3 minutes.
8. 8
   Drain the mussels and let cool on a baking sheet.
9. 9
   Loosen the mussels in their shells and discard the empty half shells.
10. 10
    Preheat the broiler and position a rack about 8 inches from the heat.
11. 11
    Spoon the parsley pesto over the mussels and sprinkle with the panko.
12. 12
    Broil until the crumbs are golden, about 6 minutes, shifting the pan for even browning, then serve.