ITALIAN BAKED MUSSELS

500g mussels, cleaned
3 tablespoons olive oil
2 garlic cloves
1 handful parsley, minced
100g fresh breadcrumbs
salt and pepper to taste

Method

1. Place the mussels in a large pan over medium high heat with a dash of oil and 1 smashed garlic clove. As soon as they open, remove them with a slotted spoon, being sure to let the cooking liquid drain into the pan.
2. Discard the garlic and strain the liquid through a fine mesh sieve. Open the mussels. Discard the empty shells and place the shells with the mussels on a roasting tin. 
3. Crush the remaining garlic with a pinch of salt to turn into a paste. Mix the breadcrumbs, garlic and parsley with the olive oil and a couple of tablespoons of the mussels’ cooking liquid. Season to taste.
4. Loosely top each shell with the breadcrumb mixture and place in a preheated 180 C / Gas 4 oven for about 10 minutes until the breadcrumbs are golden. ITALIAN BAKED MUSSELS

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