Grilled mussels with gremolata crumbs

Grilled mussels with gremolata crumbs

  • serves 4 as a starter
  • Easy

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



  • 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


  • 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.

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