Lyndey Milan’s Mussels with garlic crumbs recipe
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
1 cup (250ml) water
Freshly ground black pepper
- 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
- Place mussels on a large oven tray; spoon ½-¾ teaspoon of breadcrumb mixture onto each mussel. Top with black pepper.