Equipment
Ingredients
Mussels & Steaming Liquid
- 1000 g fresh mussels, live
- 120 ml dry white wine
- 1 shallot, finely minced
Herb & Cheese Gratin
- 60 g unsalted butter, softened
- 50 g panko breadcrumbs
- 30 g parmesan cheese, finely grated
- 2 garlic, minced to paste
- 10 g flat-leaf parsley, finely chopped
- 1 lemon zest
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Inspect the mussels. Discard any with broken shells or open shells that do not close when tapped. Remove the fibrous beard by pulling it firmly towards the hinge of the shell.
In a large pot over high heat, combine the white wine and minced shallot. Bring to a boil.
Add the mussels to the pot, cover tightly with a lid, and steam for 3-4 minutes, shaking the pot occasionally, until the shells just open. Do not overcook.
Drain the mussels and let them cool slightly. Discard any mussels that remain closed. Twist off and discard the empty top half of each shell. Loosen the meat from the bottom shell but leave it resting inside.
In a mixing bowl, combine softened butter, breadcrumbs, grated Parmesan, minced garlic, parsley, lemon zest, salt, and pepper. Mash with a fork until well combined and crumbly.
Arrange the mussels on the half-shell on a baking sheet. Spoon roughly 1 teaspoon of the butter mixture onto each mussel, pressing gently to adhere.
Bake in a preheated oven at 220°C/425°F (or use the broiler/grill setting) for 4-5 minutes until the topping is golden brown and bubbling.
Chef's Notes
- Select mussels that feel heavy for their size; light mussels may be dead or dehydrated.
- The breadcrumb mixture can be made a day in advance and stored in the fridge to save time.
- If using a broiler, watch the tray constantly as the transition from golden to burnt happens in seconds.
- Save the steaming liquid! Strain it through cheesecloth to remove grit and use it as a base for a seafood chowder or pasta sauce.
Storage
Refrigerator: 1 day — Best consumed immediately. Texture of crumb topping degrades rapidly in storage.
Reheating: Reheat under a broiler for 2-3 minutes to crisp the topping, though fresh is significantly superior.
