Grilled Gremolata Mussels

Charmaine Lu -

  • 125ml white wine
  • Bunch of chopped parsley, leaves and stalks separated
  • ½ chopped onion
  • 750g scrubbed mussels
  • 1 lemon, zest and ½ juiced
  • 2 chopped garlic cloves
  • 30g dried white breadcrumbs
  • Olive oil
  • 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