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    Breadcrumb, Garlic and Parsley Butter Stuffing for Mussels

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    Breadcrumb, Garlic and Parsley Butter Stuffing for Mussels

    Mussels prepared this way are a treat and not too much of a fiddle to do. The butter and crumb stuffing will make a few go a long way, because you can mop up the juices with crusty white bread.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 120g unsalted butter, at room temperature
    • 6 sprigs parsley, finely chopped
    • 6 heaped tbsp fresh breadcrumbs
    • 2 garlic cloves, finely chopped
    • Sea salt
    • 24 large fresh mussels, or organic New Zealand half-shell green mussels


    1. In a pestle and mortar, pound together the butter, parsley, breadcrumbs and garlic and work in a pinch of salt. If using fresh mussels, put them in a large pan, cover, and place over a fairly high heat for 2-3 minutes, until they open. Allow to cool. Remove the top half of each shell, leaving the mussel in the other half. (This process is unnecessary if using the ready-cooked New Zealand mussels.)
    2. Preheat the grill to high. Put 1 tsp of the butter mixture on to each mussel. Arrange on ovenproof plates - individual ones are best - and grill until the breadcrumbs are singed and the butter is bubbling. Serve straight away.

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