Breaded Garlic Mussels

Mussel Recipes –¬†Flavours of the Foyle

The following recipes are courtesy of Emmett McCourt

Preparation Time
Cooking Time
Main Ingredients
  • 2 1/4 pounds (1 k) live mussels
  • 1/4 pound (100 g) freshly and finely crumbled breadcrumbs
  • A medium-sized bunch of parsley
  • A clove of garlic, peeled
  • 1/2 cup dry white wine
  • Olive oil

Main Instructions
  1. Begin by washing the mussels well, and removing their beards with either a stiff brush or a scraper. Take a steel or aluminium pot large enough to hold them (don't use a pot with a non-stick surface because the shells will scratch it) and put the mussels in it, together with the wine, a few sprigs of parsley, and half the glove of garlic, crushed. Season the shellfish with a healthy grind of pepper, cover, and cook them over a brisk flame for about 5 minutes, or until they have opened.
  2. Drain them, reserving the pot liquor, and pick them over, eliminating any that remained completely closed. Next, eliminate the empty halves of the shells.
  3. Put the pot liquor through a fine wire mesh strainer to remove grit and pieces of shells that may be present.
  4. Whir the remaining parsley with the garlic and the breadcrumbs in a blender to obtain a homogenous mixture, and season the mixture with three tablespoons of olive oil and 2 tablespoons of the strained pot liquor.
  5. Heat a non-stick skillet, add the mixture, and cook over a medium flame, stirring, until the mixture begins to brown. Adjust seasoning. Lightly oil a baking dish large enough to hold the shellfish in a single layer, arrange them in it, sprinkle the breading over them, and Grill them for a few minutes until golden brown and serve immediately.
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