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.
Breadcrumb, Garlic and Parsley Butter Stuffing for Mussels
- 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
- 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.)
- 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.
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Total time: 30 minutes
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This recipe was first published in Tue Mar 01 00:00:00 GMT 2005.