Garlic is a perfect partner for shellfish. These mouth-watering mussels topped with a garlic paprika crumb serve perfectly as a light appetizer. Grilled in the oven this recipe is quick and easy and is sure to delight your guests.
Keep a block of Westgold Butter in your freezer for those baking or white sauce emergencies.
50g Westgold butter
8-10 fresh mussels
70g stale bread
1 clove garlic
2 tbsp chopped parsley
1 tsp paprika
1 tsp lemon zest
salt and pepper
Steam open mussels in a little white wine until open (discard any unopened mussels).
Remove beard and place mussel back inside half shell.
In a processor, place all other ingredients except butter and mix until you have a mix of fine and chunky breadcrumbs.
Add soft butter and pulse until butter is incorporated.
Spoon into mussels a press gently.
Place under hot grill until sizzling and golden.
Serve with a toothpick.