Serves 6
1 tbsp olive oil
2 garlic cloves, crushed
1½ cups white wine
1kg mussels, cleaned and debearded
2 tomatoes, finely diced
2 tbsp roughly chopped parsley
½ cup sourdough breadcrumbs
1 tbsp olive oil
couple sprigs of thyme
lemon wedges, to serve
1 Heat oil in a large, deep saucepan over a medium heat. Add garlic and cook for 1 minute. Pour wine over garlic and bring mixture to the boil. Add mussels and cover. Cook for 8 minutes or until mussels open. Drain. Remove and discard top of shells and any unopened mussels. Place shell halves with mussels onto a baking tray.
2 Preheat grill on high. Sprinkle tomatoes and parsley over mussels. Combine breadcrumbs and oil in a bowl. Sprinkle over mussels and also add thyme. Season with salt and pepper. Cook under hot grill for 4-5 minutes or until breadcrumbs are golden. Transfer mussels to a serving platter. Serve with wedges of lemon.