Baked Mussels are a simple, delicious and quick entertaining option.
Using Kinkawooka Pot Ready Mussels, this recipe combines the sweet taste of the mussels with the crunch from the crispy parmesan breadcrumb mixture. Serving baked mussels in the half shell makes an impressive dinner party entrée or a lunchtime grazing table showstopper.
Method
Preheat the oven on the grill setting to 180°C. Prepare a baking dish large enough to hold all the mussels.
Open the pack of Kinkawooka Pot Ready Mussels and strain off the water. Give them a quick rinse under cold water.
Heat up the pot with the water. When the water is boiling, add the mussels, cover with a lid, and steam them for a couple of minutes, stirring every minute or so until they open.
Remove from the heat and strain the mussels off, keeping some of the liquid in a bowl.
Mix the breadcrumbs, parmesan, parsley, garlic and olive oil in a small bowl.
If there are any mussels which have not opened, prise them open with a knife.
When the mussels have cooled, remove one side of the shell, and place it on the baking tray. Repeat with the rest of the mussels. Discard the empty half shells.
Spoon and press some of the breadcrumb mixture on top of each mussel, trying to cover the whole mussel. If you like, put a little of the mussel cooking juice in the bottom of the shell to help keep the mussel moist.
Bake the mussels for approximately 5-7 minutes until lightly golden on top. Serve warm.