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  • 50 green lipped mussels

  • 250 ml white wine

  • 2 Cloves Garlic

  • 3 tablespoons Olive Oil

  • Sauce

  • 250 g Finely diced shallots

  • 30 g Anchovies

  • 500 g Diced and blanched Tomatoes

  • 3 Cloves Garlic

  • 1 teaspoon dried Chilli Flake

  • 2 Lemons juiced & zested

  • Herb crust

  • 3 cups Fresh breadcrumbs

  • 2 tablespoons fresh Thyme

  • 1 cup Parsley

  • 1 cup Tarragon

  • 1 cup chervil

  • Rock salt


  • 1.

    Steam the mussels very lightly with the wine and garlic. Then shuck them open and loosen the meat from the shell and reserve the meat on the half shell.

  • 2.

    Sweat the shallots in a little olive oil until soft and with out colour. Add the anchovies and the garlic and cook for a further 2-3 minutes.

  • 3.

    Add the dried chillies and then the tomatoes. Cook for about 2-3 minutes, until combined.

  • 4.

    Add the liquid from the mussels and reduce to a sauce consistency.

  • 5.

    Season with salt and pepper and correct with the lemon juice.

  • 6.

    Blend the stale bread to crumbs with the herbs in a food processor

  • 7.

    Along with the zest from the lemons.

  • 8.

    Place the sauce over mussels on the half shell and then place them on a bed of rock salt in a large pan. Place a little of the herb crumb on top of each mussel and then put in a hot oven for about 5 minutes.

  • 9.

    Serve in the pan with lemon wedges.


Serve on a nice pan or plate so you can serve direct from the oven

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