| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Super1 |
6 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 24 |
|
Mussels; (scrubbed and beards |
|
|
; removed) |
| 2 |
|
Cloves garlic; crushed |
| 1 |
tb |
Finely chopped fresh coriander |
| 1 |
sm |
Red chile; seeded and chopped |
| 1 |
ts |
Finely grated lemon rind |
| 2 |
tb |
Grated parmesan cheese |
| 1 |
c |
Breadcrumbs; stale bread |
| 60 |
g |
Butter; melted |
|
|
Freshly ground black pepper |
INSTRUCTIONS
CHEESY TOPPING
1. Place water in a large saucepan and bring to the boil. Add mussels
and cook for 5 minutes or until shells open. Discard any mussels that
do not open after 5 minutes cooking. Using a slotted spoon remove
mussels from liquid. Set aside until cool enough to handle.
2. Remove top shells of mussels and discard. Loosen mussel meat in
bottom shells and return meat to shells. Place shells on griller tray.
3. To make topping, place garlic, coriander, chilli, lemon rind,
parmesan cheese, breadcrumbs, butter and black pepper to taste in a
bowl. Mix to combine. Top each mussel with a little of the topping.
Cook under a preheated grill for 3 minutes or until mussels are
heated through and topping is golden.
Makes 24
Recipe by: Super Food Ideas (Aussie Magazine)
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