Herby Moules with Breadcrumbs
8,4 / 10
ready in 45 min.
Place the mussels in a large pot and cover with hot water. Cover with a lid and steam until the mussels open. Discard any unopened ones.
Cover a baking tray with 1 cm coarse salt. Separate the mussel halves and place them with the flesh down on the bed of salt.
Preheat the grill.
Gently fry the garlic in hot oil and stir in the parsley, breadcrumbs, lemon zest and the cheese. Season to taste with salt and ground black pepper.
Add some of the mixture to each mussel half and press down firmly. Grill for around 2-3 min until golden.
To serve, sprinkle some coarse salt onto a serving platter and arrange the grilled mussels on top. Serve immediately.