Project Description

Makes 48.

Preparation 20 mins.

The mussels can be prepared several hours ahead; grill just before serving.


2 kilo mussels – Spring Bay or Kinkawooka

1 cup (250ml) water

100ml extra virgin olive oil

4 cloves garlic, crushed

¾ cup (50g) stale breadcrumbs

½ bunch fresh parsley, chopped

freshly ground black pepper


  1. Melt olive oil and garlic in a saucepan, add breadcrumbs, stir until combined. Remove from heat. Stir in parsley


  1. 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 can cook on a hotplate until they open.


  1. Place mussels on a large oven tray; spoon ½-¾ teaspoon of breadcrumb mixture onto each mussel. Top with black pepper.


  1. Grill mussels for about 30 seconds or until golden brown. Top with chervil.