Italian Grilled Mussels
Italian Grilled Mussels
20 green lipped mussels, cleaned beards removed
1/2 cup white wine
30g Mainland Butter
2 garlic cloves, crushed
1 can crushed tomatoes
1 Tbs white sugar
1 Tbs sapporos balsamic vinegar
1 tsp Italian herbs
1 bayleaf
Fresh basil leaves, torn
1/2 cup breadcrumbs
1/2 lemon, zest
1 garlic clove, crushed
1/4 cup Mainland parmesan cheese, grated
Seaweed, to serve
Lemon wedges, to serve
1 Place mussels in a saucepan, add the wine, place over a medium
heat. Bring to the boil then reduce to a simmer with the lid on,
steam mussels until they open, discard any unopened mussels, strain
and reserve wine, mussels and shells. Clean shells.
2 Place Mainland butter in a frying pan and place over a medium
heat, add garlic and sauté until soft, add tomatoes,
reserved cooking wine, white sugar, balsamic, Italian herbs and
bayleaf simmer for 20-25 minutes. Add the basil leaves; cook a
further 1-2 minutes, season with salt and pepper. Combine
breadcrumbs, lemon zest, garlic and Mainland parmesan and in a
bowl.
3 Place the clean shells across a baking tray; top each with a
cooked mussel. Spoon tomato mixture onto each mussel, top with
breadcrumbs and place in the oven to grill until golden.
4 Cover a serving plate with seaweed; arrange the mussels on the
plate with lemon wedges to the side to serve.
