Contact Us
About Forkful
We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

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.

Breaded Mussels


Serves 2

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


  1. Scrub the mussels and pull off any beards you find. Throw away any mussels that are already open.
  1. 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.
  1. Mix the breadcrumbs, parsley, garlic Parmesan and olive oil together in a bowl. Spoon a teaspoon into each mussel.
  1. 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

No Comments

Leave a Reply