|Organic Food by County|
Aberdeenshire Angus Antrim Ayrshire Bedfordshire Berkshire Berwickshire Borders Buckinghamshire Cambridge Carmarthenshire Ceredigion Channel Isles Cheshire Clwyd Conwy Cornwall County Down County Durham Cumbria Denbighshire Derbyshire Devon Dorset Dumfries and Galloway Dyfed East Lothian East Sussex East Yorkshire Essex Fife Glamorgan Gloucestershire Greater Manchester Gwynedd Hampshire Herefordshire Hertfordshire Highland Isle of Man Isle of Wight Isles of Scilly Kent Lanarkshire Lancashire Leicestershire Lincolnshire London Monmouthshire Norfolk North Yorkshire Northamptonshire Northern Ireland Northumberland Nottinghamshire Orkney and Shetland Oxfordshire Pembrokeshire Powys Ross-shire Roxburghshire Rutland Shropshire Somerset South Yorkshire Staffordshire Suffolk Surrey Tyne and Wear Tyrone Warwickshire West Lothian West Midlands West Sussex West Yorkshire Wiltshire Wirral Worcestershire |
|Recipes - Baked Mussels Brioche and Gruyere Crust|
Baked Mussels Brioche and Gruyere Crust
You can often find large, flavoursome green-lip mussels, generally imported from New Zealand, at fishmongers. Because they have been pre-cooked
and frozen, my preferred approach is to cover them in seasoned breadcrumbs, which act as insulation and prevent them being overcooked when they go under the grill.
100g grated Gruyère
1 tsp dry English mustard
100g unsalted butter
1 tbsp freshly chopped parsley
24 green-lip mussels
Freshly ground pepper
4 lemon wedges
1 Place the brioche in a food processor and process until it resembles fine breadcrumbs.
2 Add the cheese and mustard and process for 10 seconds.
3 Melt the butter in a small pan and add with the parsley to the processor. Process for a further 10 seconds to mix.
4 Heat the grill to the highest setting. Arrange the mussels on a baking tray and, with a teaspoon, divide the brioche mixture between the mussels, pressing down gently with the back of the spoon. Season with pepper.
5 Place the mussels under the grill and cook until the breadcrumbs begin to turn golden-brown. Serve immediately with a wedge of lemon.
Creation date : 08/08/2008 @ 19:42
Last update : 08/08/2008 @ 19:42
Category : Recipes
Page read 5625 times
Print the page