Baked Stuffed Mussels with a Garlic, Herb & Lemon Crust
Ashburton Cookery School
7th July 2014
“These tasty baked mussels with a garlic, herb and lemon crust are a great way to start a dinner party.”
Prep: 10 min
Cook: 7 min
Half Onion finely chopped
1 tbsp chopped fresh parsley
cloves garlic finely chopped
40g fresh breadcrumbs
Season the lamb well with salt, pepper and smoked paprika.
Place the mussels into a steamer and steam for 3 minutes or until the mussels are open, remove and leave to cool before taking the mussel meat out of the shells. Reserve the shell to one side for later use.
To make the stuffing gently fry off the finely chopped onions and garlic in a little butter until soft.
Remove the pan from the heat and add in the chopped parsley and breadcrumbs, bind together with a little olive oil and lemon zest, season well.
To assemble put the mussel meat back into a mussel shell and place a small amount of the breadcrumb mix on top.
Grill the bread-crumbed mussels for 2 minutes until crispy and golden.