Olive Magazine
Grilled mussels with gremolata crumbs

Grilled mussels with gremolata crumbs

Published: October 14, 2016 at 11:54 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a starter

This zesty shellfish starter with crunchy, garlicky breadcrumbs is low calorie, requires minimal effort and is a great way to use up that leftover white wine

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal142
fat4.2g
saturates0.6g
carbs9.4g
sugars3.3g
fibre1.4g
protein10.9g
salt0.6g
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Ingredients

  • 125ml white wine
  • flat-leaf parsley, a small bunch, leaves picked and finely chopped, stalks roughly chopped
  • 1/2 onion, roughly chopped
  • 750g mussels, cleaned
  • 1 lemon
, zested and 1/2 juiced
  • 2 cloves garlic
, finely chopped
  • 30g dried breadcrumbs
  • 
olive oil

Method

  • STEP 1

    Heat the wine in a large pan with the parsley stalks and onion. Bring to a simmer and cook for 5 minutes. Add the mussels, put the lid on and cook for 4 minutes, shaking the pan every minute, until the mussels have just opened.

  • STEP 2

    Drain through a colander into a bowl and leave to cool for a few minutes until you can handle them.

  • STEP 3

    Mix the lemon zest, juice, chopped parsley leaves, garlic and breadcrumbs, 1 tbsp oil and season. Open the mussel shells fully, pull apart and discard the empty half. Throw away any that won’t open.

  • STEP 4

    Put the mussels attached to the half shells onto a baking tray, mussel-side up. Scatter the crumbs over them and grill for 1 minute until the crumbs are golden and crunchy. Serve with more lemon to squeeze over.

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