Ingredients Jump to Instructions ↓

  1. 1 1/2kg/

  2. 3-3 1/2lb live mussels

  3. 120ml/4 fl oz dry white wine

  4. 50g/2 oz butter

  5. 2 shallots, finely chopped

  6. 2 garlic cloves, crushed

  7. 50g/2 oz dried white breadcrumbs

  8. 60ml/4 tbsp mixed chopped fresh herbs

  9. 30ml/2 tbsp freshly grated Parmesan cheese salt and ground black pepper fresh basil leaves, to garnish Serves

Instructions Jump to Ingredients ↑

  1. Method : Scrub the mussels well under cold running water. Remove the breads and discard any mussels that are open. Place in a large saucepan with the wine. Cover and cook over a high heat, shaking the pan occasionally for 5-8 minutes, until the mussels have opened. Strain the mussels and reserve the cooking liquid. Discard any mussels that remain closed. Allow them to cool slightly, then remove and discard the top half of each shell. Melt the butter in a pan and fry the shallots until softened. Add the garlic and cook foe 1-2 minutes. Stir in the dried breadcrumbs and cook, stirring until lightly browned. Remove the pan from the heat and stir in the herbs. Moisten with a little of the reserved mussel liquid, then season to taste with salt and pepper. Spoon the breadcrumb mixture over the mussels and arrange on baking sheets. Sprinkle with the grated Parmesan. Cook the mussels under a hot grill in batches for about 2 minutes, until the topping is crisp and golden. Keep the cooked mussels warm in a low oven while grilling the remainder. Garnish with fresh basil leaves and serve hot.


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