Entertaining

Mussels with parsley, dill and lemon crumb

Name: Mussels with lemon dressing recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: ¼ cup (60ml) extra virgin olive oil; 3 shallots, thinly sliced; 8 thyme sprigs; 4.00 garlic cloves, bruised; 1 celery stalk, roughly chopped; 1 small carrot, roughly chopped; 1kg pot-ready black mussels; 1 cup (250ml) white wine; Sriracha mayonnaise, to serve; 80g unsalted butter, roughly chopped; 2 shallots, finely chopped; 5 thyme sprigs, finely chopped; 250g fine sourdough breadcrumbs; ¼ bunch flat-leaf parsley, leaves picked, finely chopped; ¼ bunch dill, finely chopped; 2/3 cup (50g) finely grated parmesan; Finely grated zest of 1 lemon

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https://healthimprovements.info/recipes/mussels-lemon-dressing-recipe/z8621vb8 — Mussels with parsley, dill and lemon crumb

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by delicious. team

delicious. team

Nov 02, 2019

Fresh mussels are loaded with herbs and citrus.

¼ cup (60ml) extra virgin olive oil
3 shallots, thinly sliced
8 thyme sprigs
2 garlic cloves, bruised
1 celery stalk, roughly chopped
1 small carrot, roughly chopped
1kg pot-ready black mussels
1 cup (250ml) white wine
Sriracha mayonnaise, to serve

Parsley, dill & lemon crumb

80g unsalted butter, roughly chopped
2 shallots, finely chopped
2 garlic cloves, bruised
5 thyme sprigs, finely chopped
250g fine sourdough breadcrumbs
¼ bunch flat-leaf parsley, leaves picked, finely chopped
¼ bunch dill, finely chopped
2/3 cup (50g) finely grated parmesan
Finely grated zest of 1 lemon

Method

1.

For the crumb, heat butter in a large heavy-based frying pan over high heat. When the butter begins to foam add shallot, garlic and thyme. Cook, stirring occasionally, for 3-4 minutes until shallot softens. Scatter in breadcrumbs and toast, tossing and stirring often, for 3-4 minutes until golden. Remove from heat and stir in herbs, parmesan and zest. Season and set aside.
2.

Heat oil, shallot, thyme, garlic, celery and carrot in a large heavy-based saucepan over high heat. Cook, stirring occasionally, for 4-5 minutes until vegetables soften. Add mussels and wine, cover and cook, shaking pan often, for 4-5 minutes, until mussels open. Discard any that remain closed. Transfer mussels to a bowl and stand until cool enough to handle. Remove flesh from shells and discard half the shells. Place mussels back on half-shells. Top with 1 tsp sriracha mayonnaise, followed by about 1 tbs crumb mixture.
3.

Preheat grill to high. Line 2 large oven trays with scrunched foil (this will help to keep mussels upright when grilling). Place mussels on prepared trays and, in batches, grill on top shelf for 3-4 minutes until golden. Serve with extra sriracha mayonnaise alongside.