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.
When it comes time to add dots of butter to pies and casseroles, use a vegetable peeler and a frozen stick of butter. It’s much less messy!
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.