A simple and delicious way of preparing Mussels under the grill or on the braai with breadcrumbs and a cheese sauce.
1kg fresh or 500 g frozen black mussels on the half shell
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
2-3 T (30-45 ml) olive oil
4 cloves of crushed garlic
1 cup (250 ml) fresh white breadcrumbs
Ina Paarman’s Lemon and Black Pepper Seasoning
finely sliced chives or chopped parsley to garnish
If using fresh mussels, steam them open in their own juices in a large saucepan with a light fitting lid. Shake the pan over high heat for 5 minutes. Discard any unopened mussels. Remove the top shell-half.
No need to steam if using frozen mussels – just thaw.
Snip a small hole in the top corner of the Cheese Sauce doypack and squeeze generously over each mussel. Place in a single layer in an oven pan.
Saute the garlic in the oil for a few seconds and then add the crumbs to the pan, season and toss until lightly coated and just beginning to turn golden.
Cover the mussels with the crumbs.* Flash the mussels under a hot grill for a few minutes or warm them on the braai. Garnish with chives or parsley.
By: Ina Paarman