Mussels with breadcrumbs, herbs & Parmesan

Mussels with breadcrumbs, herbs & Parmesan

Serving the mussels in half shells adds wow factor, plus they make great party bites. Keep the other halves of the shells to use as ‘spoons’ to scoop out and eat the mussels.

By , 21 September 2015
Mussels with breadcrumbs, herbs & Parmesan
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.06 per serving
Nutritional Info
Each 85g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 791KJ 189KCAL
of your reference intake.
Typical energy values per 100g: 931kJ/222kcal.
  • 50g butter, softened
  • 1 tbsp chopped thyme leaves
  • 1 small clove garlic, crushed
  • 1 tsp lemon juice
  • 25g fresh breadcrumbs
  • 15g Parmesan, grated
  • 900g pack Asda Live Scottish Mussels
  • Mix together the butter, thyme, garlic, lemon juice, breadcrumbs and Parmesan. Set aside.

  • Wash the fresh mussels under cold running water, discarding any that stay open or have cracked or broken shells.

  • Pull and scrape off the beards – the tough fibres that stick out of the shells. Use a small, sharp knife to carefully remove any barnacles on the shells. Rinse to ensure there aren’t any pieces of shell.

  • Put in a pan with 100ml water and season with salt and pepper. Cover, heat until simmering, then turn down to a low heat. Leave the mussels to cook in the steam for 4 minutes, shaking the pan occasionally, until the shells open.

  • Drain the mussels and discard any that haven’t opened – they may have gone off. Pull the top shell off each mussel and discard, then put the mussels, still in the bottom shells, on a baking tray. Sit them close together so they support each other and don’t tip over.

  • Pre-heat the grill. Put a little of the Parmesan butter mixture on each one and cook under the grill until golden and bubbling.