Mussels with Toasted Herb Crumbs

Scrub the mussels and pull off the ‘beard’. Place them in a large pan with the white wine and parsley stalks. Cover and cook over a medium heat removing each mussel as it opens. Discard any that don’t open.

Strain the liquid through a fine sieve and reserve. When cool, snap off one shell from each mussel and discard. Loosen the mussel from the other shell and check inside each one for small crabs. Place the
mussels on their shells in a single layer on a platter. If preparing ahead of time, place the mussels in the reserved cooking liquid to keep them moist.

Heat the 2 tablespoons of oil in a small sauté pan and cook the onion until golden and soft. Add the anchovies and allow to ‘melt’ into the oil. Add the capers and lemon zest, stir to combine, and set aside.

Heat the 4 tablespoons of olive oil in the same pan and when hot add the breadcrumbs, parsley and garlic. Stir continuously until the crumbs are golden and crisp. Combine with the onion mixture.

Sprinkle the crumbs over the mussels and serve at room temperature. Serves 8-10 as part of a tapas selection