Grilled Mussels with Provencal Breadcrumbs

Grilled Mussels with Provencal Breadcrumbs

Ingredients (x4)
– 4 x Garlic cloves; peeled and roughly chopped
– 4 tbls roughly chopped parsley
– 120ml extra virgin olive oil
– A large pinch Maldon sea salt
– 6 slices of 1 day old white bread (crusts removed)

– 48 mussels, scrubbed and any beards removed
– 4tbls extra virgin olive oil
– ½ small fennel bulb
– 2 shallots, peeled and finely chopped
– 4 garlic cloves, peeled and finely chopped
– 2 tsp fresh thyme leaves, finely chopped
– 1 tbls chopped flat parsley
– Pinch of dried red chilli flakes
– Pinch Maldon sea salt
– 290ml dry white wine
– 3tbls Pernod

For the breadcrumbs, add the garlic and parsley to the bowl of a food processor and pulse until finely chopped. Add the oil and salt and let the machine run until a fine paste forms. Add the bread and pulse to a fine crumb

For the mussels: sweat the fennel, shallots, garlic, thyme, chilli and parsley in olive oil in olive oil to soften for 3 – 4 minutes

Add the mussels to the pan and stir through; pour in the wine and Pernod; bring to a boil

Cover with a lid and simmer for a few minutes until all the mussels have opened

Remove the pan from the heat and lift out the mussels with a perforated spoon; retain the cooking juice.

Arrange the mussels on an oven proof tray and generously scatter the breadcrumb mixture.

Place briefly under a hot grill to toast the crumbs slightly

Divide between individual deep plates and spoon the hot broth over

Serve immediately with a side dish of Rouille for dipping and warm, crusty bread

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