This wonderfully uncomplicated recipe takes less than 10 minutes from start to finish.
That’s probably less time than it takes to stop off for the seafood on the way home from work.
They’re really easy to prepare. And, except for the mussels themselves, there’s a good chance you’ve got all the other ingredients to hand.
What more could you want from a seafood recipe?
Recipe serves 2 as a main (or 4 as a snack)
20 green-lipped Mussels, opened and cleaned
juice of 1 Lemon
1 small Onion
1 clove Garlic
1 slice Bread
handful of Fresh Parsley
Pre-heat the grill to a moderate heat. Place the open mussels on a baking tray and squeeze the lemon juice over them.
Place the rest of the ingredients into a food processor (or a blender) and whiz until finely blended. Scoop this mixture into the mussel shells. Slide tray under the grill and cook for about 5 minutes until the breadcrumb mixture starts to brown.
Serve with an extra lemon wedge and a few drops of Tabasco.
Really good bit
Green lipped mussels are sold already opened and cleaned, so there’s devilishly little work to do. These mussels are harvested in New Zealand but are readily available (rather inexpensively) around the world. You can also substitute locally grown scallops in their shells.
And, a little pinch of parmesan into the breadcrumb mixture never hurts!
Neither does a small chilli if you like a bit of heat.
From the kitchen of Katie Schenk
If you’ve enjoyed this – you might try these other quick dishes:
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