Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Grilled mussels with gremolata crumbs
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
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.
