Delicious finger food
Crumbed, baked mussels
Ingredients
- 3 – 4 slices sourdough loaf
- 1 garlic clove, chopped
- 1 small red chilli, seeds removed, chopped
- zest of 1 lemon
- 30ml (2 tbsp) olive or avocado oil
- small handful fresh coriander
- small handful fresh parsley
- sea salt and freshly ground black pepper, to taste
- 500g half-shell mussels
- tomato salsa, to serve
- fresh coriander, to serve
Instructions
1
Preheat the oven to 200°C.
2
Combine the bread, garlic, chilli, lemon zest, 15ml (1 tbsp) olive or avocado oil, coriander and parsley in the bowl of a food processor and season well.
3
Blitz to form a fairly coarse crumb mixture.
4
Place the washed and cleaned mussels on a baking tray and scatter with the crumb mixture.
5
Drizzle the mussels with the remaining oil and bake in the preheated oven until the mussels are cooked and the crumbs golden and crisp, about 12 – 15 minutes. 6 Serve warm with a spicy tomato salsa and plenty of fresh coriander.
Notes
Halve the breadcrumbs and increase the herb ratio. Mussels are low in fat so reducing the carbs makes this healthy.
