Grilled Mussels
Photography by Aaron McLean.
Prep this recipe ahead for a fantastic appetiser then flash under the grill before serving to ensure the crumbs stay crisp.
INGREDIENTS
28 mussels
olive oil for drizzling
Crumbs
1¼ cups fresh breadcrumbs (I used a day-old sourdough loaf, crusts removed)
1 teaspoon fennel seeds, toasted and roughly ground
½ cup freshly grated pecorino or parmesan
2 tablespoons finely chopped flat-leaf parsley
pinch chilli flakes
finely grated zest 1 lemon
2 cloves garlic, crushed
2 tablespoons olive oil
sea salt and ground pepper
METHOD
Put the mussels in a large saucepan with a splash of water. Cook over a high heat and remove to a plate as soon as they open. Discard any that don’t open. Strain the cooking juices through a piece of muslin into a bowl and set aside.
When cool, remove the meat from half of the mussels and discard the shells. Open the remaining mussels, keeping the two shells attached at the spine. Check the mussels for any stray crabs etc. Pop another mussel in the empty halfof each shell and place on a baking tray. Spoon a little cooking liquid over each mussel. Cover and refrigerate if not grilling immediately.
Crumbs: Combine the breadcrumbs, fennel seeds, pecorino or parmesan, parsley, chilli flakes, zest and garlic in a bowl. Drizzle over the oil and toss together with your fingertips to moisten everything.
Preheat the grill to its highest setting.
Place a spoonful of crumbs over each mussel then drizzle with a little extra olive oil. Place under the grill for 1–2 minutes until the crumbs are golden. Serve immediately. Makes 14 doubles
Dish Issue #65 – On sale now
Take a flavoursome journey around Italy with recipes inspired by different regions, plus comforting pasta recipes, a decadent spin on boozy Italian desserts, making the most of autumn produce and discover wholefood twists on Italian classics.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.