Mussels with chilli and lemon pangritata
Surprise your guests this summer with the inviting combination of mussels, lemon and herbs and a little heat to top it off.
480 g, (1.5 kg), (pot-ready)
2 slice(s), day old, torn
1 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
Fresh lemon rind
2 tsp, finely grated
Fresh flat-leaf parsley
1 tbs, finely chopped
- Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Remove any beards from mussels (see note). Bring 1 cup (250ml) water to a simmer in a large saucepan over high heat. Add mussels and cook, covered, for 5 minutes or until mussels have opened (discard any that do not open). Drain. Remove and discard the empty shell from each mussel. Use a small sharp knife to loosen mussels from remaining half-shells.
- Process bread in a food processor until fine crumbs form. Transfer to a bowl. Add garlic, chilli, rind and oil and stir to combine. Season with salt and pepper. Spoon breadcrumb mixture over mussels. Place on prepared trays. Bake for 8 minutes or until topping is golden and crisp. Sprinkle with parsley to serve.
You will need 48 mussels for this recipe. Pot-ready mussels are uncooked and have been scrubbed and had most of the beards removed. They are available from the seafood counter of most supermarkets or your local fishmonger. If unavailable, scrub uncleaned mussels in a large sink full of cold water with a firm brush. Hold the beard (furry part around the opening) close to the shell and gently tug until it comes off.