Grilled Mussels with Herb, Garlic and Lemon Crumbs
Photography by Aaron McLean.
Top tender mussels with these buttery, garlicky bread crumbs for a lovely crisp contrast. Devour while hot!
INGREDIENTS
24 mussels
olive oil for drizzling
Crumbs
1¼ cups fresh breadcrumbs (I used sourdough bread)
½ cup freshly grated Parmesan
½ teaspoon smoked paprika
2 tablespoons finely chopped flat-leaf parsley
pinch chilli flakes
3 tablespoons melted butter
finely grated zest 1 lemon
2 cloves garlic, crushed
sea salt and freshly 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 they open. Discard any that don’t open.
When cool remove the top shells from each mussel and place them on a baking tray.
Release the mussels and check for crabs. Place a mussel in each clean top shell. This makes for easy eating. Strain the cooking juices and spoon a little over each mussel. Cover and refrigerate if not cooking immediately.
Crumbs: Combine the breadcrumbs, Parmesan, paprika, parsley and chilli flakes in a bowl. In another bowl, combine the butter, zest and garlic then pour over the crumbs and stir well so they are all damp with the butter.
Preheat the grill to its highest setting.
Place a spoonful of crumbs over each mussel then drizzle with a little olive oil.
Place under the grill for 1-2 minutes until the crumbs are golden. Serve immediately. Makes 24
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!