Stuffed Mussels

Name: Stuffed Mussels
Ingredients: 1 litre (2 pints) fresh mussels; 50 g (2 oz) butter; about 3 tablespoons dry breadcrumbs; 3 garlic cloves, finely chopped; a handful of fresh parsley, finely chopped; salt and black pepper; salt and black pepper; 1 teaspoon grated lemon rind; a little white wine (optional)

Preparation info

4
Servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

An appetising way of serving mussels as a light first course. You can use less garlic if you prefer.

Ingredients

1 litre (2 pints) fresh mussels
50 g (2

Fish course
Starter
Pescatarian

Method

First clean the mussels thoroughly. Rinse them under running water to remove grit or weed. Pull off the beards with pliers or a strong knife. Discard any mussels that refuse to close. Rinse again. Put the mussels in a saucepan large enough to take them in one layer on the bottom. Place the pan over moderate heat, with the cover on, and cook for 1-2 minutes or until the mussels have opened. Disc