Wicklewoods Simple Stuffed Mussels

1. 1

   Make the herb butter by combining the shallot, garlic, parsley and butter in a food processor and blend until smooth.

2. 2

   Slowly add the wine and keep processing until incorporated, season and set aside.

3. 3

   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.

4. 4

   Give the pan a slight shake after a minute and transfer any that have already opened to a plate,

5. 5

   Recover the remaining mussels and cook for a another minute or 2 then transfer to plate to cool slightly.

6. 6

   (Any mussels still un opened after this time discard.)

7. 7

   Preheat the grill to high.

8. 8

   Twist off the remaining shell and spread a little herb butter on each mussel followed by a light sprinkle of breadcrumbs.

9. 9

   Arrange the mussels on a grill pan and cook under a hot grill until the butter is bubbling and the breadcrumbs are lightly golden.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.