Grilled Mussels
Photography Aaron McLean.
Prep this recipe ahead for a fantastic appetiser then flash under the grill before serving to ensure the crumbs stay crisp.
INGREDIENTS
28 mussels
olive oil for drizzling
Crumbs
1¼ cups fresh breadcrumbs (I used a day-old sourdough loaf, crusts removed)
1 teaspoon fennel seeds, toasted and roughly ground
½ cup freshly grated pecorino or parmesan
2 tablespoons finely chopped flat-leaf parsley
pinch chilli flakes
finely grated zest 1 lemon
2 cloves garlic, crushed
2 tablespoons olive oil
sea salt and ground pepper
METHOD
Put the mussels in a large saucepan with a splash of water. Cook over a high heat and remove to a plate as soon as they open. Discard any that don’t open. Strain the cooking juices through a piece of muslin into a bowl and set aside.
When cool, remove the meat from half of the mussels and discard the shells. Open the remaining mussels, keeping the two shells attached at the spine. Check the mussels for any stray crabs etc. Pop another mussel in the empty halfof each shell and place on a baking tray. Spoon a little cooking liquid over each mussel. Cover and refrigerate if not grilling immediately.
Crumbs: Combine the breadcrumbs, fennel seeds, pecorino or parmesan, parsley, chilli flakes, zest and garlic in a bowl. Drizzle over the oil and toss together with your fingertips to moisten everything.
Preheat the grill to its highest setting.
Place a spoonful of crumbs over each mussel then drizzle with a little extra olive oil. Place under the grill for 1–2 minutes until the crumbs are golden. Serve immediately. Makes 14 doubles
Dish Issue #65 – On sale now
Take a flavoursome journey around Italy with recipes inspired by different regions, plus comforting pasta recipes, a decadent spin on boozy Italian desserts, making the most of autumn produce and discover wholefood twists on Italian classics.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.