Ingredients Jump to Instructions ↓

  1. 1 kg mussels

  2. 2 cloves garlic

  3. 4 tbsp olive oil

  4. 4 tbsp chopped parsley

  5. 125 ml dry white wine lemon wedges , to serve

  6. 500 g day-old bread

  7. 50 g parsley

  8. 50 g chives

  9. 50 g dill

  10. 200 g butter , melted salt and black pepper

Instructions Jump to Ingredients ↑

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

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

  3. 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.

  4. Preheat a grill to hot.

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

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

  7. Serve hot, accompanied with lemon wedges.


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