Entrees

Stuffed and baked mussels with parsley and pecorino

Name: Crumbed mussels recipe
Yield: 4
Ingredients: 1/2 bunch flat-leaf parsley, finely chopped; 2 garlic cloves, crushed; 1 red chilli, finely chopped; 200g fine sourdough breadcrumbs; 20g pecorino; 80ml olive oil; 1kg pot-ready mussels; Lemon wedges, to serve

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by Silvia Colloca

Cook and author

Dec 08, 2023

Flex your kitchen skills with these cheesy crumbed mussels.

1/2 bunch flat-leaf parsley, finely chopped
2 garlic cloves, crushed
1 red chilli, finely chopped
200g fine sourdough breadcrumbs
1/4 cup (20g) finely grated pecorino
1/3 cup (80ml) extra virgin olive oil
1kg pot-ready mussels
Lemon wedges, to serve

Method

1.

Preheat oven grill to 250ºC. Line a large baking tray with foil.
2.

Place parsley, garlic, chilli, 1 tsp salt flakes, breadcrumbs, pecorino and oil in a bowl and season with freshly ground black pepper, to taste. Mix until you have a wet mixture. Set aside.
3.

Using a sharp paring knife, open the mussels. Discard the empty half shells. Top mussels in remaining half shells with a heaped tablespoon of filling and press down slightly. Place mussel halves on prepared tray and grill for 4-5 minutes until golden. Serve with lemon wedges.