3lb large mussels in their shells
1/3 cup olive oil
1/2 cup fresh breadcrumbs
3 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh oregano
2 cloves garlic, finely crushed
pinch cayenne pepper
salt and freshly ground black pepper
1 large lemon, quartered
parsley sprigs and lemon slices, to garnish
Scrub mussels and remove beards. Discard any mussels that remain open when tapped firmly. Put in a large saucepan with water.
Cover and boil for 4-5 minutes, shaking pan occasionally, until shells open. Strain and discard any shells that do not open. Discard top of shells, leaving mussels in bottom of shell. In a small bowl, stir together 3 tablespoons oil, the breadcrumbs, herbs, garlic, cayenne and salt and pepper.
Preheat grill. Divide breadcrump mixture between mussels on their shells. Place on a baking tray. Sprinkle with remaining oil oil and place nder hot grill for 1 - 2 minutes until topping is crisp and golden. Squeeze over plenty of lemon and serve garnished with parsley sprigs and lemon slices.
Serves 4 - 6
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