Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Lyndey Milan’s Mussels with garlic crumbs recipe 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 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. 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. 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 Serves Makes 48 Shop Dessert Wine Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline