Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti.
Yield: serves 4-6
30 mussels, steamed open
3⁄4 cup white wine
1⁄4 cup olive oil
1⁄3 cup freshly grated Parmesan
1⁄3 cup bread crumbs
6 tbsp. unsalted butter, melted
3 tbsp. thyme leaves
Kosher salt and freshly ground black pepper, to taste
1 medium tomato, cored, seeded, and finely chopped
Heat broiler to high. Remove and discard top shells from mussels; transfer to a rimmed baking sheet. Drizzle wine and oil over mussels; mix Parmesan, bread crumbs, butter, thyme, and salt and pepper, and divide among mussels. Broil until stuffing is golden brown, about 2 minutes. Serve warm, drizzled with pan juices and topped with tomatoes.