Gratinated mussels

AT A GLANCE

  • Serves 4 people

  • 1 kg blue mussels, scrubbed, beards removed
  • 120 gm day-old sourdough bread, crusts removed
  • 1 cup (loosely packed) flat-leaf parsley leaves
  • 2 cloves garlic, finely chopped
  • 100 gm cultured butter, melted
01   Place a large saucepan over medium-high heat, add mussels, cover and steam for 3 minutes or until mussels just open. Drain mussels and cool. Remove and discard top shell of mussels and refrigerate until required.
02   Cut bread into small pieces and process in a food processor into coarse breadcrumbs, add parsley leaves and garlic and process until parsley is finely chopped and mixture is well combined. Season to taste with sea salt and freshly ground black pepper.
03   Preheat grill on high. Place mussels on an oven tray, spoon over breadcrumb mixture and drizzle with melted butter. Grill for 2 minutes or until golden. Serve immediately.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND ELODIE RAMBAUD

Drinking Suggestion:

COLD LAGER. , suggested by MAX ALLEN

FEATURED IN

Aug 2007

Aug 2007

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