Eat them out of their shells - great with drinks but serve them hot!
Ingredients - serves 4 as a starter
16-20 large fresh mussel, cleaned, beards removed - (discard any that remain open after cleaning)
a small glass of white wine
a shallot, peeled, & chopped
100g fresh, coarse breadcrumbs
2 tbsp finely chopped, fried bacon
2 tbsp finely chopped coriander
30g butter, softened
salt & pepper |
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Method
1 In a large pan, bring some water to the boil with the white wine and shallot, simmer for a minute then throw in the mussels. Cover and shake a couple of times, cooking for 2-3 minutes until they are all well opened and plumped. Allow to cool then remove from shells to dry on kitchen paper. Reserve one side of each shell.
2 Rub the butter into the breadcrumbs and mix in all the other stuffing ingredients, seasoning lightly.
3 Place the mussels back into half shells and sit on an oven proof dish before lightly pressing a little stuffing over each - yes, it is fiddly.
4 Sit them under a grill for 3-4 minutes - at half heat - until golden on the surface and heated through, keep an eye on them you don’t want them to ‘catch’ Pick up a shell and enjoy! Lovely with a glass of dry cider. |
