Put
the roughly torn bread (stale bread works
well for this recipe) into a food processor,
and process to make coarse crumbs. Add the
garlic, parsley and salt and process again
until evenly mixed. With the processor running,
drizzle in just enough oil to make the crumbs
look moist.
Open the Ωmega™ Mussel pack, and
remove and discard the empty half of the
shell from each.
Arrange the half-shell mussels on an oven
tray and sprinkle each with 1-2 teaspoons
of the
crumbs.
Place tray 5-10cm below a preheated
grill and cook until the crumbs are golden
brown
and
crispy. Arrange on a platter or plates
and serve.
This recipe
was created by Luke McCann
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