Breaded Garlic Mussels
Mussel Recipes – Flavours of the Foyle
The following recipes are courtesy of Emmett McCourt
- 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 InstructionsBack To All Recipes
- 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.
- Drain them, reserving the pot liquor, and pick them over, eliminating any that remained completely closed. Next, eliminate the empty halves of the shells.
- Put the pot liquor through a fine wire mesh strainer to remove grit and pieces of shells that may be present.
- 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.
- 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.