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🍽️ Crispy Mussels with Herb Crust

204 kcal · 30 min · 4 servings

Ingredients

• 1000 g mussels
• 250 ml dry white wine
• 2 sprigs thyme
• 1 tsp black peppercorns
• salt
• coarse sea salt
• 3 garlic cloves
• 1 shallot
• 50 g whole wheat toast
• 4 tbsp olive oil
• 2 tsp herbs de Provence

Instructions

1. 1. Rinse the mussels under running water.
2. 2. Pull off the fibrous beards from the shells.
3. 3. Discard any mussels that are already open.
4. 4. Let the mussels drain in a colander.
5. 5. Keep the mussels cool until you need them.
6. 6. Put the wine, thyme, peppercorns, and a pinch of salt into a pot.
7. 7. Bring the liquid to a boil.
8. 8. Add the mussels.
9. 9. Cook the mussels for about 2 minutes over high heat.
10. 10. Reduce the heat and cook them for another 4 minutes.
11. 11. Discard any mussels that remain closed after cooking.
12. 12. Let the mussels cool down slightly.
13. 13. Remove the top shell half.
14. 14. Detach the mussel meat from the bottom shell.
15. 15. Leave the meat in the bottom shell half.
16. 16. Thickly coat a large baking dish with coarse salt.
17. 17. Place the mussel halves with the meat into the salted dish.
18. 18. Peel the garlic and shallots.
19. 19. Dice the garlic and shallots finely.
20. 20. Cut the toast bread into very small pieces.
21. 21. Heat olive oil in a pan.
22. 22. Add the shallots to the pan.
23. 23. Sauté the shallots for 2 minutes over medium heat.
24. 24. Add the garlic and herbs.
25. 25. Stir in the toast bread pieces.
26. 26. Remove the pan from the heat.
27. 27. Season the mixture with salt and pepper.
28. 28. Distribute the herb crumb mixture evenly over the mussels.
29. 29. Preheat the oven to 225 °C (convection 200 °C; gas: setting 3–4).
30. 30. Bake the mussels until golden brown.
31. 31. Serve the gratinated mussels immediately.

Nutrition per serving

• kcal: 204
• Protein: 6 g · Fett/Fat: 11 g · Carbs: 8 g