Garlic and Oregano Stuffed Mussels
This latest delight in my Spanish Tapas series is probably going to be the last for now, only because I think for the next post it's time for something different.
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For this gorgeous dish you will need;
500 Gm – Mussels in their shells
85 Ml – White Wine
85 Ml – Olive Oil
35 Gm Bread Crumbs
3 tablespoons – Fresh Parsley (finely chopped)
1 tablespoon – Fresh Oregano (finely chopped)
2 cloves – Garlic (crushed)
A pinch of Cayenne Pepper
Salt and Freshly Ground Black Pepper
1 – Lemon
Parsley and Lemon to garnish
Scrub the mussels clean and discard any that stay open when tapped.
Put them into a saucepan with the wine, cover and boil for 4 – 5 minutes.
Shake the pan occasionally while boiling to open the shells, then drain the liquid into a bowl and set aside.
Discard any mussels that didn't open then take off the top part of the shells and discard leaving the mussels in the bottom shell.
Mix 3 tablespoons of the olive oil, the breadcrumbs, herbs, cayenne, garlic and salt and pepper in a bowl. Then add some of the reserved liquid to make a dry paste.
Place a little of the mixture on top of each of the mussels pressing down a little, sprinkle over a little olive oil and place on a tray under a pre heated hot grill for 1 – 2 minutes until crisp and golden.
Squeeze over some lemon juice
Serve garnished with some fresh parsley and lemon slices.