Stuffed Mussels
Recipe by Gregg Wallace from Great British Food Revival
A delicious British seafood recipe!
Serves 2
Ingredients
- 24 large live mussels
- 1 large banana shallot , finely chopped
- 50 ml martini
- 75 g unsalted butter, softened
- 2-3 garlic cloves, crushed
- 25 g walnut halves, smashed or chopped medium fine
- Finely grated zest of 1 lemon plus a little juice
- 25 g finely grated parmesan
- 50g fresh breadcrumbs
- Freshly ground black pepper
- 2 tablespoons very finely chopped parsley
- ½ tablespoon vry finely chopped tarragon
- Good splas
To Serve
- Plenty of rock salt
Method
- Preheat the grill to a moderate / high heat.
- Scrub and pick through the mussels pulling off the beards and discarding any that are broken or that dont close when tapped, tip into a pan with a splash of boiling water and cover with a tight fitting lid, cook over a high heat for 2 minutes and then pour into a large colander and leave until cooled.
- In a small pan soften the shallots in 25g of butter and then pour in the Martini. Cook until it has evaporated and then scrape the shallot into a mixing bowl
- To make the stuffing, combine the remaining ingredients with the shallots and season with plenty of freshly ground black pepper.
- Remove and discard the top shell of the mussels and arrange on a large baking tray scatterd generously with rock salt to keep the mussels stable, add a teaspoon full of the stuffing into each shell and place under the grill for 2-3 minutes until golden and bubbling.
