Mussels with breadcrumb herb crust

Method 1. Put the mussels, garlic, olive oil, chopped parsley and white wine in a large saucepan over a high heat and cover.

As soon as the mussels open turn the heat off, remove the lid and cool.

Meanwhile, blend the breadcrumbs and herbs together in a food processor, adding the melted butter gradually until the texture becomes the texture of crumble topping. Season with salt and pepper.

Preheat a grill to hot.

Place a little of the breadcrumb mixture (about the size of a thumbnail) on each mussel, and press it down with your fingers.

Place the mussels under the grill and cook until crisp and golden.

Serve hot, accompanied with lemon wedges.