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Crunchy baked mussels

Crunchy baked mussels

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4 as a starter or light main course

This is a great little dish for entertaining as you can pre-cook and stuff the mussels several hours ahead of serving

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal301
fat22g
saturates13g
carbs15g
sugars1g
fibre1g
protein11g
low insalt1.06g
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Ingredients

  • 1kg mussel in their shells
  • 50g toasted breadcrumb
  • zest 1 lemon
  • 100g garlic and parsley butter (See 'Goes well with' below for the recipe)

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, July 2007

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A star rating of 5 out of 5.6 ratings
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