Mussels are highly versatile – not only are they a superfood packed full of nutrients and essential nutrients, but they’re also absolutely delicious! We thank Mills Bay Mussels for sharing this Sauvignon Blanc match.

INGREDIENTS

1 dozen fresh live mussels

100 g butter, softened

Zest of 1/2 lemon

Juice of 1 lemon

1 tbs parmesan cheese, grated

1 tbs parsley, finely chopped

2 cloves garlic, finely chopped

1/4 c panko breadcrumbs

Sea salt

Freshly ground pepper

METHOD

Heat grill to 230°C. To shuck the mussels; use a thin, blunt knife – remove the beard then over a bowl, hold the mussel rmly in your hand and insert the knife between the top shell and bottom shell. Work the knife around to cut through the hinge muscle. Slide the knife under the mussel to fully remove it from the shell. Discard the top shell and place the halfshell mussels onto an oven tray. Combine the butter, lemon zest & juice, parmesan, parsley, garlic, salt and pepper. Spoon the butter mixture onto the mussels and sprinkle with panko breadcrumbs. Place under the hot grill for 4 – 5 min or until the topping turns golden brown. Sprinkle with fresh parsley and serve hot with a slice of lemon.

Download & print