Stuffed mussels with garlic butter, oats and dillisk

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Serves 6 as tapas
800g mussels in their shells, scrubbed and de bearded
120g butter 
90g fresh breadcrumbs
30g porridge oats
5g dried dillisk (also known as dulse), finely chopped (optional)
3 garlic cloves, crushed
1⁄2 lemon zest
2 tbsp fresh parsley, finely chopped
Salt and black pepper
  1. Check the mussels and, if any are open, give them a quick tap against the counter. If they don’t close, discard them.
  2. Put the closed mussels in a large saucepan with a lid and add two tablespoons of water or white wine. Place the pan over a low heat and cover.
  3. Cook for 2-3 minutes, just until the mussels have opened, using a spoon around halfway through to bring the ones at the bottom of the pan up to the top. Remove the mussels from the pan and discard any with unopened shells.
  4. Carefully detach each mussel from its shell. Keeping the mussel meat in one half- shell, discard the empty top shells.
  5. Melt the butter in a saucepan over a medium-low heat. Add the breadcrumbs, oats, dillisk, garlic, lemon zest and parsley
    and stir to combine. Season to taste with salt and black pepper.
  6. With a teaspoon, firmly pack some of the breadcrumb mixture over the top of each mussel.
  7. Place the mussels, crumb side up, in a single layer on ovenproof plates or gratin
  8. Preheat the grill to a high heat. Place the mussels under the grill for 2-3 minutes until the garlic breadcrumbs are golden and crunchy.


Per serving: 342kcals, 20.4g fat (11.1g saturated), 20.1g carbs, 1g sugars, 19.1g protein, 1.6g fibre, 0.652g sodium