The first time I tasted these intensely flavored mussels was at home when my Mum put them on the table for the family to eat. A big dish, with the shellfish carefully laid out in a spiral, all I can say is that they did not last long and we all were calling for more.
A great pre dinner nibble or a starter with a little salad is where these shine.
48 rope harvested Mussels cleaned
75g of fresh soft white breadcrumbs
Cook the mussels in a large pot with a good splash of white wine over a high heat until they open. Drain and keep the liquid for a fish soup or stock for a sauce.
To make the garlic butter, peel and crush 2 large cloves of garlic in a mortar with 2 tablespoons of freshly chopped parsley and 1 tablespoon of olive oil. Gradually beat in the butter until it all comes together.
Now spread the soft butter evenly over the mussels in their shells. Dip each one into the breadcrumbs. They can be prepared ahead to this point and kept in a fridge until called for.
Before serving preheat the grill and place the mussels under it until nice and brown, serve at once.