from Tatiana's notebook · Seafood
Stuffed Mussels
Plump mussels stuffed full of beautiful flavours, a traditional Mediterranean classic.
- Total
- 30 minutes
- Makes
- 4 servings
Jump to the methodAdded August 2011
This recipe brings back so many memories. My Spanish grandmother used to serve them as a starter for Christmas lunch. This was replacing the traditional “escargots”. In this recipe I have used coriander and chilli, but you can easily substitute them for parsley and French shallots.
You'll need
- 24 large mussels
- 1 garlic clove crushed
- 1 French shallot chopped
- 1 red chilli chopped
- 100g of unsalted butter, softened
- 1 tbsp chopped coriander
- 75g of fresh breadcrumbs
- 1 tsp lemon juice and the zest of a lemon
- Salt and pepper to taste
Method
Mix the butter with the garlic, shallot, chilli, coriander, lemon juice and zest in a bowl and season to taste with the salt and pepper.
Put the mussels into a large pan, cover and place over a high heat for 3-4 minutes, shaking the pan every now and then until the mussels have opened.
Precook mussels to have them open 
Let the mussels sit for a few minutes until they are cool enough to handle. Then drain the mussels through a colander, break off and discard the empty half-shells leaving the mussel meat in the other half before laying them out on a tray.
For ease of eating, you can use a sharp knife to cut the abductor mussel that holds the meat to the shell. This is optional but makes eating the mussel a lot easier after it is grilled.
Coat each mussel with the coriander and chilli butter.
Then finally sprinkle with a good layer of the breadcrumbs before
grilling the mussels for 2-3 minutes until they are crisp and golden brown.Serve immediately with lemon wedges.
