- 1kg mussel in their shells
Once regarded as the poor relation of the shellfish family because of their small size and…
- 50g toasted breadcrumb
- zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g garlic and parsley butter (See 'Goes well with' below for the recipe)
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Scrub the mussels and pull off any beards. Rinse in several changes of cold water, then discard any that are open and do not close when tapped against the side of the sink.
Drain the mussels and put in a large pan with a splash of water. Bring to the boil, then cover the pan, shaking occasionally, until the mussels are open – this will take 2-3 mins. Drain well, then discard any that remain closed. Heat grill to high.
Mix the crumbs and zest. Remove one side of each shell, then spread a little butter onto each mussel. Set on a baking tray and sprinkle with crumbs. Grill for 3-4 mins until crunchy.
More ways to use...
Garlic & parsley butter: Fry cubes of bread in the butter until crisp. Then sprinkle over soups and salads. Tuck a little butter between the flesh and skin of chicken breasts before roasting or spread over open mushrooms before grilling.