This recipe from Rachel Roddy could be served with drinks, as a starter or as part of a spread.
Ingredients
- 1 kg mussels scrubbed and beards removed
- 100 ml white wine
- 120 g soft white breadcrumbs
- 1 garlic clove peeled and very finely chopped
- 2 tbsp finely chopped parsley
- 1 heaped tsp dried oregano
- 2 tbsp grated Parmesan
- Zest of 1 unwaxed lemon
- 3 tbsp olive oil plus extra for drizzling
- salt
Servings:
Instructions
- Put the mussels in a large pan for which you have a lid, add the wine, set it over a medium heat, cover and cook, gently shaking the pan, for about about three minutes, until the mussels open. Pull them out as soon as they do, so they don’t go rubbery, and save the cooking juices; discard any that do not open.
- Break off the hinged top shell from the mussels, leaving the flesh in the bottom half (if any mussels are particularly small, lift them out and pair with another small one in its half-shell boat).
- Mix the breadcrumbs, garlic, herbs, parmesan, lemon, olive oil and two tablespoons of the mussel liquor, then divide this between the half-shells, pressing it down gently.
- Arrange the mussels on a baking tray, zigzag with more olive oil, then finish under the grill for two to three minutes, or until the crumbs are slightly golden and crisp. Serve immediately, while still hot.
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