I made these last Mothers day but time went by and I completely forgot to post this winner of a dish. Who doesn't froth over a mussel topped with garlic, chilli and buttery breadcrumbs?
If your entertaining this summer then this is a dish that will be a hit with the crowd. The key is to not throw away the shell! this becomes a raft for all juices to get amongst the breadcrumbs, not to mention.. it saves dishes.
Mussels are harvested all year round but usually are at their best in summertime, so if you are hosting a chrissy or new year event in New Zealand, these little puppies would be ideal!
Chilli and Garlic Crusted Mussels
1 dozen Green lipped mussels
2 cloves of garlic, crushed
1/2 fresh chilli , finely chopped or dried chilli
handful fresh parsley
1 C panko breadcrumbs
1/4 C oil
Clean mussels, removing any beards or barnacles
Place mussels in a large pot with a lid and put on a medium heat.
In a small blender or by hand combine all the other ingredients to form an oily crumb mixture - season to taste.
As soon as the mussels start to slightly open, remove from the heat and allow to cool a little.
Open mussels completely and remove the top shell and any crabs or broken shell.
shuck the mussel so its detached, leave it sitting in the shell - try to keep all the juices in the shell.
Put the grill on to 200C
Top mussels with breadcrumb mix
Place on an oven tray
place in oven for 10min or until crumbs are golden.
Watch as they can burn easily.
Once crumbs are crispy and golden
remove from the oven and allow to cool slightly before serving.
Note: The higher the oven temp the better as you don’t want them sitting in an oven for hours on end turning chewy.
You could always add grated cheese... everybody loves cheese.
- enjoy . J x