Ingredients
- 1kg Spring Bay mussels, scrubbed, beards removed
- 120g day old sourdough bread, crusts removed
- 1 cup fat leaf parsley
- 2 cloves garlic, finely chopped
- 100ml olive oil
- Salt and pepper
Serves: 6-8
Method
Place a large saucepan over a medium-high heat, add mussels, cover and steam for 3 minutes or until mussels just open.
Drain mussels and allow them to cool.
Remove and discard top shell of mussels and refrigerate until just required.
Cut bread into small pieces and process in a food processor into coarse breadcrumbs.
Add parsley leaves and garlic and process until parsley is finely chopped and mixture is well combined.
Season to taste with sea salt and freshly ground black pepper.
Preheat the oven grill on high (mode 6).
Place mussels on an oven tray, spoon over breadcrumb mixture and drizzle with olive oil.
Grill for about ten minutes or until golden.
Serving
Serve immediately
Recipe presented by ILVE.
