LUNCH
Grilled Mussels with Parmigiano Reggiano Crumb Ingredients:
• 24 (about 650g) black mussels, scrubbed, debearded • 125ml (½ cup) dry white wine • 35g (½ cup) fresh breadcrumbs • 40g (½ cup) finely grated Parmigiano Reggiano • ½ cup loosely packed coarsely chopped fresh continental parsley • 1 tablespoon coarsely chopped fresh oregano • 3 garlic cloves, crushed • Freshly ground black pepper • Olive oil, to drizzle • Lemon wedges, to serve www.restaurantandcafe.co.nz
Method:
Preheat oven to 160°C. Discard any mussels that are already open and don’t close when tapped. Bring the wine to the boil in a large frying pan over high heat. Add mussels and cook, covered, for 5 minutes or until mussels open. Discard any unopened mussels. Reserve 60ml (¼ cup) of the hot wine. Break open the shells and place on a baking tray.
Combine breadcrumbs, Parmigiano Reggiano, parsley, oregano, garlic and reserved wine in a medium bowl. Taste and season with pepper. Spoon bread-crumb mixture among mussels and drizzle with oil. Bake in oven for 10 minutes or until golden. Remove from oven and serve with lemon wedges.
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