Ingredients
- white wine 125ml
- flat-leaf parsley a small bunch, leaves picked and finely chopped, stalks roughly chopped
- onion 1/2, roughly chopped
- mussels 750g, cleaned
- lemon 1, zested and 1/2 juiced
- garlic 2 cloves, finely chopped
- dried breadcrumbs 30g
- olive oil
Method
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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.
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Step 2
Drain through a colander into a bowl and leave to cool for a few minutes until you can handle them.
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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.
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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.
Nutritional Information
- Kcals 142
- Fat 4.2g
- Saturates 0.6g
- Carbs 9.4g
- Sugars 3.3g
- Fibre 1.4g
- Protein 10.9g
- Salt 0.6g
