RECIPES

Grilled Mussels with Provencal Breadcrumbs

Method

For the breadcrumbs:

  1. Add the garlic and parsley to the bowl of a food processor and pulse until finely chopped.
  2. 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:

  1. Sweat the fennel, shallots, garlic, thyme, chilli and parsley in olive oil in olive oil to soften for 3 – 4 minutes.
  2. Add the mussels to the pan and stir through; pour in the wine and Pernod; bring to a boil.
  3. Cover with a lid and simmer for a few minutes until all the mussels have opened.
  4. Remove the pan from the heat and lift out the mussels with a perforated spoon; retain the cooking juice.
  5. Arrange the mussels on an oven proof tray and generously scatter the breadcrumb mixture.
  6. Place briefly under a hot grill to toast the crumbs slightly.
  7. Divide between individual deep plates and spoon the hot broth over.
  8. Serve immediately with a side dish of Rouille for dipping and warm, crusty bread.

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)

Mussels

  • 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