Saturday, July 25, 2009

Baked mussels with brioche and gruyère crust

Serves 4

In lieue of fresh locally harvested mussels, you can easily find large, flavoursome green lipped numbers, which are generally imported from New Zealand, at fishmongers. Because they've been pre-cooked and frozen, the preferred approach is to cover them in seasoned breadcrumbs, which act as insulation and prevent them being cooked too much further when they go under the grill.

100g brioche
100g grated Gruyère
1 tsp dry English mustard
100g unsalted butter
1 tblsp freshly chopped parsley
24 green-lip mussels
Freshly ground pepper
4 lemon wedges

Place the brioche in a food processor and process until it resembles fine breadcrumbs.

Add the cheese and mustard and process for 10 seconds.
Melt the butter in a small pan and add with the parsley to the processor. Process for a further 10 seconds to mix.

Heat the grill to the highest setting. Arrange the mussels on a baking tray and, with a teaspoon, divide the brioche mixture between the mussels, pressing down gently with the back of the spoon. Season with pepper.

Place the mussels under the grill and cook until the breadcrumbs begin to turn golden-brown. Serve immediately with a wedge of lemon.