Wild mussels grilled in the half shell
- Serves 4
- Prep time: 20 mins | Cooking time: 5 mins
"Grilled Mussels presented in the half shell as an entree. Usually gone within minutes of coming out from under the grill."
Recipe by: Sally Edgerton
Ingredients
25 Fresh mussels in the shell (mid size are best I find if gathering yourself)
25g melted butter
2 cloves finely chopped garlic (optional)
1/2 cup tasty grated cheese
1/2 cup bread crumbs
Sweet chilli sauce
Dry white wine
2 tablespoons chopped fresh coriander
Method
Scrub mussel shells then steam open in a large pot.
Run cold water over mussels and open shells keeping the best half of the shell.
Place the half shell on the oven tray with 1 debearded mussel on each shell.
Drizzle melted butter (with optional garlic mixed in) over each mussel.
Drizzle about a half tsp of Sweet Chilli Sauce onto 12 of the mussels and sprinkle the chopped Corriander over the sauce.
Drizzle about a half tsp of wine over the rest of the mussels.
Mix the breadcrumbs and cheese and sprinkle over the 25 mussels.
Grill for about 5 minutes until the cheese melts and the crumb are golden brown.
Plate up, and watch them vanish.
Note: should be served straight away.