Ingredients
16 Live NZ Greenshell™ Mussels (debearded and cleaned)
1/2 cup Breadcrumbs
1-2 tablespoons Parmesan Cheese (grated)
1 tablespoon Parsley (finely chopped)
2 cloves Garlic (crushed)
Ground Black Pepper
Method
Plunge a few mussels at a time into a pot containing a little boiling water (ensure the pot or pan has a tight fitting lid). It is essential that the mussels steam for no more than 2-3 minutes. Remove them from the pan in batches as they open. Cut the top shell free and discard.
Combine the breadcrumbs, cheese, parsley and garlic in a bowl with a grind of black pepper. Spoon a teaspoon of the mixture onto each mussel. Place under a hot grill (or bake in the oven) until the topping browns and the mussel is hot (1-2 minutes). Serve hot from the grill.
Preparing
When you purchase live mussels, their shells should be tightly closed or close slowly when tapped. Ideally, you should prepare live mussels within 48 hours of purchase.
Rinse the mussels under running water and tug out their beards. If any of the mussels are already open and don’t close when you tap them, discard them as they could be dead.
Storing
Live mussels should be refrigerated in an open container covered with a damp cloth or paper towel. Live mussels need to breathe so do not store them in plastic bags.
