Warmth • Cooking • Hot Water

Breadcrumbed Mussels

Breadcrumbed Mussels

This is a quick treat that can be a starter or placed on a plate and everyone can help themselves. These are incredibly moreish, so the serving size is generous. The mussels can be boiled and breadcrumbed in advance and can even be frozen at this stage to take out whenever you fancy.

Serves: 6

Prep time: 10 minutes

Cook time: 30 minutes


  • 3 cloves of garlic, finely chopped
  • 80g unsalted butter, softened
  • 3 tbspn chopped coriander, plus extra to garnish
  • 1kg mussels, scrubbed, in shells
  • 200g bread (sourdough preferably, though any will do)
  • salt and freshly ground black pepper


  1. Place the mussels and water in a large straight-sided frying pan on the warming stove top. Cover with a tightfitting lid. Shake the pan occasionally for 15 minutes. Remove from the heat and set aside to cool slightly for about 5 minutes.
  2. Discard half a shell from each mussel and pull out the beard— the little fibrous tuft— from the straight side of each mussel.
  3. Place the breadcrumbs, garlic and coriander in a food processor.
  4. Melt the butter in a saucepan and add the breadcrumb mixture along with the salt and pepper.
  5. Fill each mussel with the breadcrumb mixture and place all mussels on a tray.
  6. Place on the highest tray in the range for 10 minutes until golden and crisp