Shellfish Crustaceans Recipes

Serves 4

• 250g mussels, scrubbed and beards removed
• 1 tbls smoked paprika
• 1 tsp grated lemon rind
• 1 garlic clove, crushed
• tbls flat leaf parsley, roughly chopped
• tbls bread crumbs
• tbls olive oil
• lemon wedges

• Fill a large saucepan with 2cm of cold water, add mussels and bring to the boil. Reduce heat and cover until mussels open. Drain mussels well, discarding any that do not open. Remove and discard the shell not containing the mussel meat.
• Combine smoked paprika, lemon rind, garlic, flat leaf parsley, breadcrumbs and olive oil. Sprinkle crumbs evenly over halved mussels.
• Heat grill until very hot and cook mussels for 1 minute or until crumbs are golden.
• Serve hot with a wedge of lemon.

  Note – to let the mussels sit flat both under the grill and on the plate, sit them on a bed of rock salt