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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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