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🍽️ Mussels with Crispy Breadcrumb Topping

512 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg fresh mussels
• sea salt
• 2 garlic cloves
• 7 tbsp olive oil
• 2 handfuls parsley
• 100 g breadcrumbs
• 1 tsp lemon zest
• 50 g grated Pecorino (or Parmesan)
• pepper (from the mill)
• salt

Instructions

1. 1. Remove the beards and any debris from the mussels.
2. 2. Rinse the mussels thoroughly under cold running water.
3. 3. Place the mussels in a large pot.
4. 4. Cover the mussels with water.
5. 5. Heat the pot over high heat and cover it with a lid.
6. 6. Cook the mussels until they have opened.
7. 7. Remove and discard any mussels that did not open.
8. 8. Spread a 1 cm thick layer of coarse salt onto a baking sheet.
9. 9. Separate the two halves of the mussel shells.
10. 10. Place the mussel halves with the cooked meat onto the salt bed.
11. 11. Preheat the oven grill.
12. 12. Peel the garlic cloves.
13. 13. Finely chop the garlic.
14. 14. Lightly sauté the garlic in hot oil.
15. 15. Rinse the parsley.
16. 16. Shake the parsley dry.
17. 17. Pluck the parsley leaves from the stems.
18. 18. Finely chop the parsley leaves.
19. 19. Mix the parsley with the breadcrumbs.
20. 20. Add the lemon zest to the mixture.
21. 21. Add the Pecorino cheese to the mixture.
22. 22. Season the mixture with pepper and a little salt.
23. 23. Place some of the breadcrumb-cheese mixture on each mussel half.
24. 24. Place the mussels under the oven grill.
25. 25. Grill the mussels for about 5 minutes.
26. 26. Serve the mussels immediately.

Nutrition per serving

• kcal: 512
• Protein: 38 g · Fett/Fat: 28 g · Carbs: 27 g