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Grilled Mussels with Gremolata Crumbs

March 23, 2017


  • white wine 125ml

  • flat-leaf parsley a small bunch, leaves picked and finely chopped, stalks roughly chopped

  • onion 1/2, roughly chopped

  • mussels 750g, cleaned

  • lemon 1, zested and 1/2 juiced

  • garlic 2 cloves, finely chopped

  • dried breadcrumbs 30

  • 1 TB olive oil

  • Heat the wine in a large pan with the parsley stalks and onion. Bring to a simmer and cook for 5 minutes. Add the mussels, put the lid on and cook for 4 minutes, shaking the pan every minute, until the mussels have just opened.

  • Drain through a colander into a bowl and leave to cool for a few minutes until you can handle them.

  • Mix the lemon zest, juice, chopped parsley leaves, garlic and breadcrumbs, 1 tbsp oil and season. Open the mussel shells fully, pull apart and discard the empty half. Throw away any that won’t open.

  • Put the mussels attached to the half shells onto a baking tray, mussel-side up. Scatter the crumbs over them and grill for 1 minute until the crumbs are golden and crunchy. Serve with more lemon to squeeze over.


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