Grilled Mussels with Crispy Chorizo, Parmesan and Fennel Crumbs
Photography Yuki Sato.
Makes: 24
INGREDIENTS
24 medium-large mussels, scrubbed, with beards pulled off
500 grams coarse rock salt
CRUMBS
150 grams soft cured chorizo sausage, skin removed, roughly chopped
1½ cups fresh sourdough breadcrumbs
1 teaspoon fennel seeds, toasted
½ cup freshly grated parmesan
pinch chilli flakes
finely grated zest 1 lemon
2 cloves garlic, crushed
2 tablespoons olive oil
sea salt and ground pepper
TO COOK AND SERVE
2 tablespoons finely chopped parsley
METHOD
Put the mussels in a large pot with a splash of water, cover and bring to the boil. Cook for 2 minutes, or until they open. When cool, open and check for any stray crabs or beards. Discard the empty half shell and loosen the mussels from their shells to make them easier to eat. Spread the salt over a large baking tray and arrange the mussels in their shells on top.
CRUMBS: Place all the ingredients in a food processor and blitz briefly until finely chopped.
TO COOK AND SERVE: Preheat the grill to its highest setting.
Place a heaped teaspoon of crumbs on each mussel and grill for about 3 minutes, or until golden. Sprinkle with the parsley and serve immediately.
Cook’s note: If making ahead, store the mussels and crumbs covered, separately, in the fridge.
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