Spiced Baked Mussels recipe

3/4 cup coarse crumbs from a fresh loaf of crusty french bread
1/4 cup extra virgin oil
1/4 cup grated parmesan cheese
4 large garlic cloves, minced
2 3/4 tsp McCormick Oregano Leaves Whole
1/8 tsp McCormick red cayenne pepper
3/8 tsp fine salt
1 kilo mussels, cleaned and steamed, using 1 cup liquid (water or a mix of water and white wine/beer), then shucked, reserving 28 half shells

Vanilla Sauce:
1/2 cup butter
2 tsp McCormick vanilla extract
2 tbsp lemon
1 pinch McCormick red cayenne pepper

Preheat oven to 200c
Stir together breadcrumbs, oil, cheese, garlic, oregano, red cayenne and salt
Top each mussel with about 1 tsp bread crumb mixture
Bake mussels until crumbs are golden brown and crisp
Prepare vanilla sauce. Melt the butter in a pan and stir in the remaining ingredients
Serve baked mussels w/ vanilla sauce

You may also use an oven toaster