Venetian-style mussels with pangrattato

Name: Venetian-style mussels with pangrattato
Yield: 4
Ingredients: 1/2 tsp whole white peppercorns; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 125ml olive oil; 105g breadcrumbs; 2 bay leaves; 1 garlic clove, thinly sliced; 2kg Kinkawooka Shell fish live pot-ready mussels; 80ml wine; Crusty Italian bread, to serve

Rate now

Jump to recipe

Let your mussels sauté in a tasty riesling and Italian inspired flavours. Add good quality, crusty bread for soaking up all that juice when serving, bellissimo!

1/2 tsp whole white peppercorns
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup (125ml) extra virgin olive oil, plus extra to serve
1 1/2 cups (105g) fresh breadcrumbs
2 bay leaves
1 garlic clove, thinly sliced
2kg Kinkawooka Shell fish live pot-ready mussels
1/3 cup (80ml) Boston Bay Wines riesling
Crusty Italian bread, to serve

Method

1.

Using a mortar and pestle, grind the peppercorns, cinnamon and nutmeg until the peppercorns are roughly broken.
2.

To make the pangrattato, heat 1/4 cup (60ml) oil in a frypan over medium heat. Add breadcrumbs and cook, stirring, for 6 minutes or until golden and crispy.
3.

Set aside on paper towel to cool. Heat remaining 1/4 cup (60ml) oil in a large, heavy-based saucepan over high heat. Add the bay leaves, garlic and half the ground spices.
4.

Cook, stirring, for 1 minute or until fragrant. Add mussels and wine, and cook, stirring frequently, for a further 5 minutes or until all the mussels have opened. Season.
5.

Drizzle mussels with extra olive oil, then scatter with pangrattato, remaining spices and serve with crusty Italian bread.