16 New Zealand or green mussels in their shells
1 medium tomato
8 pitted black olives
1 tbsp garlic mayonnaise
1 tbsp dry white breadcrumbs
1 tbsp freshly grated Parmesan cheese
1 tbsp olive oil
lemon wedges
1 medium tomato
8 pitted black olives
1 tbsp garlic mayonnaise
1 tbsp dry white breadcrumbs
1 tbsp freshly grated Parmesan cheese
1 tbsp olive oil
lemon wedges
method
1. Remove the meat from the shells and finely chop or mash. Finely chop the tomato and olives and add to the mussel flesh. Bind together with the mayonnaise. Alternatively, blend together in a food processor.
2. Pile back into the shells and sprinkle over the breadcrumbs and cheese. Preheat the grill to a medium setting. Arrange the mussels on the grill rack and drizzle with the oil. Grill for 5 minutes until golden, bubbling and hot.
3. Serve immediately, sprinkled with chopped parsley, lemon wedges and some crusty bread.
If green mussels are unavailable, you can use 350 g (12 oz) cooked shelled mussels instead, and pack the mixture into small ramekins or ovenproof dishes before grilling.
2. Pile back into the shells and sprinkle over the breadcrumbs and cheese. Preheat the grill to a medium setting. Arrange the mussels on the grill rack and drizzle with the oil. Grill for 5 minutes until golden, bubbling and hot.
3. Serve immediately, sprinkled with chopped parsley, lemon wedges and some crusty bread.
If green mussels are unavailable, you can use 350 g (12 oz) cooked shelled mussels instead, and pack the mixture into small ramekins or ovenproof dishes before grilling.
serving amount
serves 4
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