Mussels with garlic & herb breadcrumbs

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olive magazine

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Recipe by olive magazine

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1. Make sure all the mussels are alive before you cook them - if any are open, tap them on the work surface, if they don't close, throw them away.
2. Heat a large, wide pan, tip in the mussels with a splash of water, cover and cook until opened. Throw away any that won't open. Remove the top shell from each mussel and discard. Mix the butter, breadcrumbs, garlic and parsley.
3. Put a layer of half mussel shells on a baking tray. Sprinkle breadcrumbs over each one then flash under a very hot grill until just golden. Serve with lemon and crusty bread.

500 kcalories, protein 39.7g, carbohydrate 27.5g, fat 26.5 g, saturated fat 13.8g, fibre 0.9g, salt 43.08 g

Latest comments and suggestions

• Carmen

  25 April 2008

  Carmen commented on this recipe

  I have tried this in a restaurant - it was 'too die for' - absolutely wonderful with warm fresh bread. Will be making this myself regularly now I've found it.

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• kipperelli

  27 April 2008

  kipperelli rated and commented on this recipe

  

  Brilliant - absolutely lovely with a chilled white wine in the garden as a starter to a barbecue

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• Jax

  12 November 2008

  Jax rated and commented on this recipe

  

  Substitute 1 tbsp. of melted butter, one tbsp olive oil and 3 tbsp of freshly grated parmesan or Grand Padano cheese for the butter and breadcrumbs. It is an even more delicious topping.

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Ingredients

• 2kg mussels , cleaned
• 50g butter , frozen and grated
• 50g fresh breadcrumbs
• 1 garlic clove , crushed
• small bunch parsley , chopped
• 1 lemon , cut into wedges, to serve
• crusty bread , warmed, to serve

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Serves 2

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Ingredients

• 2kg mussels , cleaned
• 50g butter , frozen and grated
• 50g fresh breadcrumbs
• 1 garlic clove , crushed
• small bunch parsley , chopped
• 1 lemon , cut into wedges, to serve
• crusty bread , warmed, to serve

500 kcalories, protein 39.7g, carbohydrate 27.5g, fat 26.5 g, saturated fat 13.8g, fibre 0.9g, salt 43.08 g

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