Crunchy baked mussels

10-30 minutes 400 kcal or less breadcrumb breadcrumbs french lemon lemons mains make ahead molluscs muscle mussle quick seafood shell fish spanish

N/A

Serves 4 as a starter or light main course

Source

Ingredients

1kg mussel in their shells

50g toasted breadcrumb

zest 1 lemon

100g garlic and parsley butter (See 'Goes well with' below for the recipe)

Method

Scrub the mussels and pull off any beards. Rinse in several changes of cold water, then discard any that are open and do not close when tapped against the side of the sink.

Drain the mussels and put in a large pan with a splash of water. Bring to the boil, then cover the pan, shaking occasionally, until the mussels are open – this will take 2-3 mins. Drain well, then discard any that remain closed. Heat grill to high.

Mix the crumbs and zest. Remove one side of each shell, then spread a little butter onto each mussel. Set on a baking tray and sprinkle with crumbs. Grill for 3-4 mins until crunchy.