"These are so quick and so simple to make and are delicious as a starter for 4 or if my husband has his way a main dish just for him"
fresh mussels, washed and trimmed
shallot, finely chopped
garlic clove, crushed
finely chopped parsley
dry white wine
sea salt & freshly ground black pepper
Make the herb butter by combining the shallot, garlic, parsley and butter in a food processor and blend until smooth.
Slowly add the wine and keep processing until incorporated, season and set aside.
Steam the mussels open by Place the them in wide based pan (discarding any that remain open when tapped on the side of the pan) and 2 or 3 tablespoons of water to the bottom of the pan, cover and place over a high heat.
Give the pan a slight shake after a minute and transfer any that have already opened to a plate,
Recover the remaining mussels and cook for a another minute or 2 then transfer to plate to cool slightly.
(Any mussels still un opened after this time discard.)
Preheat the grill to high.
Twist off the remaining shell and spread a little herb butter on each mussel followed by a light sprinkle of breadcrumbs.
Arrange the mussel’s on a grill pan and cook under a hot grill until the butter is bubbling and the breadcrumbs are lightly golden.
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Wicklewood’s Simple Stuffed Mussels (cont.)