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Lyndey Milan’s Mussels with garlic crumbs recipe

Lyndey Milan’s Mussels with garlic crumbs recipe

Preparation time
20 mins
Cooking time
Makes 48

Mussels are versatile when it comes to wine matching, you could go with a savoury red or a Rosé, but to go with the garlic crumb, we recommend a Vermentino. Try the 2017 Alejandro from Alex Russell with its bright yellow fruit core, sea salt and bay leaf notes and racy acidity.


100ml extra virgin olive oil

4 garlic cloves, crushed

¾ cup (50g) stale breadcrumbs

½ bunch fresh parsley, chopped

2 kg cleaned mussels – Spring Bay
or Kinkawooka

1 cup (250ml) water

Freshly ground black pepper


  1. Place olive oil over medium heat in a saucepan, add garlic and cook until fragrant. Add breadcrumbs, stir until combined. Remove from heat. Stir in parsley.
  2. Place the mussels in a pan with the water, cover; bring to the boil. Steam, covered, until mussels just open. Discard the top shell and loosen mussels from base of shell. Alternatively, cook on a hotplate until
    they open.
  3. Place mussels on a large oven tray; spoon ½-¾ teaspoon of breadcrumb mixture onto each mussel. Top with black pepper.
Preparation Time
20 mins
Makes 48
Two Blues Sauvignon Blanc 2014
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