Simple Food: Garlic and Oregano Stuffed Mussels

Tuesday 17 September 2013

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.

I will be returning to Spanish Tapas at some point so subscribe so that you can be notified.

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.