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Photo of Mussels with chilli and lemon pangritata by WW

Mussels with chilli and lemon pangritata

Points® value
Total Time
35 min
20 min
15 min
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)

Wholemeal bread

2 slice(s), day old, torn


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


  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.


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.