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Ingredients 455g (1lb) mussels, cleaned
150ml (5 fl oz) red wine
70g (2 and a half oz) fresh breadcrumbs
55g (2oz) grated Parmesan cheese (or similar)
1 small clove garlic, chopped
4 cherry tomatoes, chopped
rind and juice of half a lemon
half a beaten egg
salt and black pepper
Serves 6 as part of a buffet Tip:
As an alternative, add 1 x 170g can white crabmeat in brine to the breadcrumb mixture and proceed from step 3.
If you have any remaining Stilton cheese from Christmas day, substitute for the Parmesan cheese.
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Method
Place the wine in a large pan. Add the mussels, cover and steam for 4-5 minutes until the mussels have opened. Drain and set aside to cook. Discard any that remain closed when cooked.
In a large bowl mix together the breadcrumbs, cheese, garlic, tomatoes, lemon and egg. Season.
Discard the top shell of each mussel and place the mussels onto a large baking sheet.
Spoon over the mussel mixture, place under a moderate grill and cook for 5 minutes until the breadcrumbs are crispy.
Serve immediately on a bed of salad leaves. |
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Festive Stuffed Mussels
