1 pack giant mussels in the half shell
120ml/4fl oz dry white wine
50g/2oz butter
2 shallots, finely chopped
2 garlic cloves, crushed
50g/2oz dried white breadcrumbs
60ml/4tbsp chopped fresh mixed herbs (e.g. parsley, basil, oregano)
30ml/2tbsp grated Parmesan cheese
Sea Salt/Black Pepper
Basil leaves to garnish
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1 Defrost and drain mussels, rinse briefly. Place in pan with the wine. Cover, cook over high heat, shaking pan occasionally, for 5 mins.
2 Strain mussels, reserve the cooking liquid.
3 Melt butter in large frying pan, fry the shallots until softened. Add garlic and cook for 1-2 mins.
4 Stir in breadcrumbs and cook, stirring until lightly browned. Remove from heat and stir in herbs; moisten with a little of the reserved mussel liquid, season to taste with salt and pepper.
5 Preheat grill
6 Spoon breadcrumb mixture over mussels in their shells and arrange on baking sheets. Sprinkle with the grated Parmesan.
7 Cook the mussels under a hot grill in batches for about 2 mins until topping is crisp and golden. Keep the cooked mussels warm in a low oven while grilling remainder. Garnish with basil leaves and serve immediately. |
