INGREDIENTS

1/2 cup water
4 cloves garlic, minced
1 tsp. pepper
4 lbs. Canadian Cove mussels
3 Tbsp. olive oil
1/4 cup finely chopped onion
2 Tbsp. lemon juice
1 cup cracker crumbs
1/2 cup grated Parmesan cheese
1/2 cup finely chopped parsley
Lemon wedges for garnish

DIRECTIONS
Preheat oven to 400 degrees. In large pot, combine water, half of garlic and pepper. Bring to boil, add mussels and steam on medium until they open, about 5 minutes. With slotted spoon, transfer mussels from broth on to 2 rimmed baking sheets. Break off and discard top halves of shells and any unopened shells. Heat olive oil in medium skillet. Sauté remaining garlic and onion until soft. Add parsley and lemon juice. Combine with cracker crumbs and Parmesan cheese and sprinkle over mussels. Bake for about 5 minutes or until crumbs are lightly brown. Serve warm with lemon wedges.