Crunchy Baked Mussels
Everyone loves a big bowl of steamed Mussels with crunchy bread for all of the lovely sauce! But how about trying something a little different? I think stuffed, baked mussels would have to be one of my favourite dishes.
1kg mussel in their shells
50g toasted breadcrumb
zest 1 lemon
100g garlic and parsley butter
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.
Parsley and Garlic Butter
2 tbsp finely chopped parsley
1 crushed garlic clove
Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in the parsley and garlic.
Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer
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