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Food

Lyndey Milan’s Mussels with garlic crumbs recipe

Preparation time
20 mins
Cooking time
Serves
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.

INGREDIENTS

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

METHOD

  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.
Food
Preparation time
20 mins
Cooking time
Serves
Makes 48

Wine match

Alejandro Vermentino 2017
$17.00
in any 12
$18.00
in any 6
$20.00
each
Price | options
$17.00
in any 12 bottles
Qty

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1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories