Preparation 20 mins.
The mussels can be prepared several hours ahead; grill just before serving.
2 kilo mussels – Spring Bay or Kinkawooka
1 cup (250ml) water
100ml extra virgin olive oil
4 cloves garlic, crushed
¾ cup (50g) stale breadcrumbs
½ bunch fresh parsley, chopped
freshly ground black pepper
- Melt olive oil and garlic in a saucepan, add breadcrumbs, stir until combined. Remove from heat. Stir in parsley
- Place the mussels in a pan with the water, cover; bring to the boil. Steam, covered, until mussels just open. Discard the top shell and loosen mussels from base of shell. Alternatively can cook on a hotplate until they open.
- Place mussels on a large oven tray; spoon ½-¾ teaspoon of breadcrumb mixture onto each mussel. Top with black pepper.
- Grill mussels for about 30 seconds or until golden brown. Top with chervil.