Mussels with Breadcrumb Topping

By Dixie Elliott

Mussels with Breadcrumb Topping
Mussels with Breadcrumb Topping recipe, brought to you by MiNDFOOD.

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.

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