Mussels with chilli and lemon pangritata
1
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 16 • Difficulty: Easy
Surprise your guests this summer with the inviting combination of mussels, lemon and herbs and a little heat to top it off.
Ingredients
Mussels
480 g, (1.5 kg), (pot-ready)
Wholemeal bread
2 slice(s), day old, torn
Garlic
1 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
Fresh lemon rind
2 tsp, finely grated
Olive oil
1½ tbs
Fresh flat-leaf parsley
1 tbs, finely chopped
Instructions
1
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.
2
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.
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