Grilled Gremolata Mussels

Heat the wine in a large pan with the onion and parsley stalks, and simmer for 5 mins. Add the mussels, cover with the lid and cook for 5 mins, shaking regularly until the mussels have opened. Drain through a colander and leave to cool for 5 mins.
Mix the lemon zest and juice, the parsley leaves, breadcrumbs, garlic, 1 tbsp of oil and some seasoning. Open the mussel shells and discard the empty half, leaving the meat in the half-shell. Lay the mussels in the half-shell on a baking tray and scatter with the crumbs. Grill for 1 minute, or until golden and crunchy, before serving with lemon slices.

40 mins

2 serving

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