30 Sep breaded mussels
As September draws to a close and the evenings get a little darker, I start to looking forward to one of my favourite seasons of food: autumn. The weather calls for comfort . This week I’m sharing my quick breaded mussels for a light supper.
Prep Time: 15 minutes
Cooking Time: 10 minutes
1kg fresh mussels
5 tablespoons of breadcrumbs
1 tablespoon of freshly chopped parsley
1 clove of garlic, finely grated
1 tablespoon of finely grated Parmesan
1 tablespoon of olive oil
Wedge of lemon, to serve
Baguette or crusty bread, to serve
- Scrub the mussels and pull off any beards you find. Throw away any mussels that are already open.
- Bring about 150ml of water in a saucepan with a lid to a boil. Add the mussels and steam for 3 to 4 minutes, until they have opened. Remove from the water and throw away any mussels that haven’t opened. Remove the top half of the shell and lay the mussels, in their bottom shell, on a baking tray.
- Mix the breadcrumbs, parsley, garlic Parmesan and olive oil together in a bowl. Spoon a teaspoon into each mussel.
- Cook under a hot grill for 2 to 3 minutes, until the cheese is melted and the bread is lightly toasted. Serve with a squeeze of lemon juice and a baguette on the side.
Storecupboard Essential: Stale Bread
Rather than throwing away the ends of your baguettes and crusty loaves, keep them in the freezer so that you can defrost them and use for breadcrumbs
This recipes first appeared in The Irish Independent on September 24th