Mussels stuffed with Garlic Butter

Cook Time 30 minutes

Servings 4 to share

Ingredients

1kg mussels, cleaned and de-bearded

½ white wine

¾ cup fresh breadcrumbs

20g salted butter 

1 tbsp extra virgin olive oil

Garlic Butter

200g salted butter, softened 

2 cloves garlic, minced

4 springs of parsley, chopped 

Splash of tabasco or hot sauce

Salt and pepper

Method

Preheat the oven to 240°C.

Heat a pot over high heat and add the mussels and white wine. Cover with a lid and cook for a minute, shaking the pot halfway to ensure an even heat. Once they just start to open, turn the heat off. It’s important they do not overcook. Allow the mussels to cool enough to handle.

Combine the garlic butter ingredients together in a small blender and blend until well combined and smooth.

Heat oil and butter in a pan and add the breadcrumbs coat all over in the butter and regularly toss until they become crunchy and golden.

Open the mussels and discard the top shell. Arrange the other shell, meat side up on to a tray and fill with a teaspoon of garlic butter. Place in the oven for 1-2 minutes to warm through and allow the butter to melt.

Top with crunchy breadcrumbs.