Grilled mussels with gremolata crumbs
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Skip to ingredients
- 125ml white wine
- flat-leaf parsleya small bunch, leaves picked and finely chopped, stalks roughly chopped
- 1/2 onionroughly chopped
- 750g musselscleaned
- 1 lemonzested and 1/2 juiced
- 2 cloves garlicfinely chopped
- 30g dried breadcrumbs
- olive oil
Nutrition: per serving
- kcal142low
- fat4.2g
- saturates0.6g
- carbs9.4g
- sugars3.3g
- fibre1.4g
- protein10.9g
- salt0.6g
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.
