If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe, which features mussels topped with parsley-ed breadcrumbs, gets perfectly crispy on the top thanks to a few minutes under the broiler. It comes from the cookbook The Two Fat Ladies Ride Again by Clarissa Dickson Wright and Jennifer Paterson, the duo behind the popular British cooking show Two Fat Ladies. In the spirit of the show, source the best-quality ingredients you can find. —Alison Lynne Sinkewicz
Food52 Review: This recipe is part of a larger essay titled What the Two Fat Ladies (& Their "Mussels Casino") Taught Me About Food —The Editors
- 4 pints mussels
- 6 tablespoons white bread crumbs
- 4 tablespoons chopped parsley
- 2 garlic cloves, chopped finely
- 2 tablespoons chopped fresh chives
- 2/3 cup olive oil
- salt and freshly ground pepper
- Wash and scrape the mussels throughly under cold running water and remove the beards. Put mussels in a pan, without any water, and heat until the shells open. (Any that main unopened must be discarded.) Discard the empty shells and split open the ones that have already partially opened. Arrange the mussels, in the bottom shell halves, in a cooking tray.
- Mix together the breadcrumbs, parsley, garlic, chives, olive oil, salt,, and pepper. Spoon the mixture over each mussel and leave for about half an hour before cooking.
- Put the mussels under a preheated broiler for just a few minutes (start with 2-3) to brown the crumb mixture and form a crust over the mussels. Try not to overcook.
- This recipe is a Community Pick!