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MAThe NZ summer superfood – so right! 🙌🏽
Grilled Greenshell Mussels with Crispy Chorizo, Parmesan, and Fennel Crumbs 🤤🤤
INGREDIENTS
24 medium-large mussels, scrubbed, with beards removed
CRUMBS:
150g soft cured chorizo sausage, skin removed, roughly chopped
1½ cups fresh sourdough breadcrumbs
1 tsp fennel seeds, toasted
½ cup freshly grated parmesan
pinch chilli flakes
finely grated zest 1 lemon
2 cloves garlic, crushed
2 tbs olive oil
sea salt and ground pepper
500g coarse rock salt (optional for grilling)
TO SERVE:
2 tbs finely chopped parsley
METHOD
Preheat the grill (or BBQ) to maximum setting.
LIGHTLY STEAM MUSSELS: Put the mussels in a large pot with a couple of centimetres of water in the bottom, cover and bring to the boil. Steam mussels and remove from pot as soon as they open. When cool, open and discard the top shell. Loosen the mussels from the remaining shell to make them easier to eat once grilled. If using the rock salt, spread the salt over a large baking tray and arrange the mussels in their shells on top – alternatively, just place mussels straight onto baking tray or barbeque grill.
CRUMBS: Place all crumb ingredients in a food processor and blitz briefly until finely chopped.
Place a heaped teaspoon of crumbs on each mussel and grill/BBQ for about 3 minutes, or until golden.
TO SERVE: Sprinkle with the parsley and serve immediately.
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