serves
4-6
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 60 g (¾ cup) fresh breadcrumbs
- ⅓ cup finely chopped flat-leaf parsley leaves
- 3 tbsp freshly grated pecorino
- 2 garlic cloves, finely chopped
- 1 small red chilli, finely chopped
- 80–100 ml extra-virgin olive oil
- 1 kg mussels, scrubbed and debearded
- salt and pepper, to taste
Serves 4–6 as a sharing dish.
Instructions
- Preheat your oven grill. Line a large baking tray with baking paper.
- Mix the breadcrumbs, parsley, pecorino, garlic, chilli, olive oil and salt and pepper to taste in a bowl until you have a wet mixture. Set aside.
- To prepare your mussels, firstly, throw away any that are broken or open and do not close immediately when they are tapped. Using a sharp paring knife, open the mussels to reveal the mollusc inside. Discard the empty half shell.
- Cover each mussel in its half shell with a scant tablespoon of the breadcrumb mixture and press down lightly. Place the filled mussel shells on the tray and grill for 4–5 minutes or until nicely golden on top (watch them carefully as you don't want them to burn).
- Arrange on a platter and serve immediately.
Images and recipes from The Italian Home Cook by Silvia Colloca, published by Pan Macmillan Australia (RRP $44.99). Photography by Rob Palmer.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
