Mussels with garlic & herb breadcrumbs
Lovely eaten with crusty bread as a starter but can also be served as canapes with drinks
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 mins
- 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.
- 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.
- 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
Recipe from olive magazine, March 2007.
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http://www.bbcgoodfood.com/recipes/3836/
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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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ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 mins
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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25 April 2008
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