Grilled mussels with a lemon and miso-flavoured mayonnaise and panko crust

Grilled mussels with a lemon and miso-flavoured mayonnaise and panko crust

The miso and lemon work perfectly with the tender mussels. Plus, it all caramelises beautifully under the grill.

Grilled mussels with a lemon and miso-flavoured mayonnaise and panko crust

Serves: 2 - 4

Ingredients

  • STEAMED MUSSELS

  • 250ml (1 cup) white wine
  • ½ (about 80g) large onion, peeled and finely chopped
  • 5ml (1 tsp) garlic, finely chopped
  • 2 fresh bay leaves
  • 3 peppercorns
  • 20 (about 400g) large fresh mussels, cleaned
  • LEMON AND MISO MAYONNAISE

  • 80ml (1/3 cup) mayonnaise
  • 10ml (2 tsp) miso paste
  • 5ml (1 tsp) garlic, finely chopped
  • 5ml (1 tsp) sugar
  • 5ml (1 tsp) lemon zest
  • 5ml (1 tsp) lemon juice
  • pinch cayenne pepper
  • TOPPING

  • 20g panko breadcrumbs
  • 30ml (2 tbsp) Parmesan, finely grated
  • handful onion sprouts, to garnish (optional)
  • handful microherbs, to garnish (optional)

Instructions

1

For the steamed mussels, place the wine, onion, garlic, bay leaves and peppercorns in a pot and bring to a gentle simmer. Add the fresh mussels, cover with a lid and cook, 8 minutes. Discard any mussels that do not open.

2

Break the mussels open and discard the flesh-less shells. Arrange the mussels on a baking tray. Preheat the grill of the oven.

3

For the mayonnaise, whisk everything together until smooth. Top each mussel with 5ml (1 tsp) mayonnaise mixture.

4

For the topping, combine the breadcrumbs and Parmesan and sprinkle a little onto each mussel. Place under the grill until golden, 3 – 4 minutes. Serve garnished with onion sprouts and microherbs, if desired.

Notes

You can leave out the panko crust and grill the mussels with only the mayonnaise. They will not be as crunchy, but still taste great.

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