Grilled mussels with 'nduja crumbs

Grilled mussels with 'nduja crumbs Photo: Cuisine Magazine Aaron McLean

 Ingredients

•     1.5kg (approx 30) mussels, scrubbed
•     2 tablespoons olive oil
•     2 cloves garlic, minced
•     2-3 tablespoons ‘nduja
•     3 cups fresh breadcrumbs
•     zest of 1 lemon
•     ½ cup flat-leafed parsley, finely chopped

Method

In a wide saucepan with a lid, steam open the mussels in batches with a little water until they’ve only just opened. Remove from the heat as soon as they snap open.
When cool enough to handle, remove one shell, cut the mussel from the muscle and remove the beard (and the tongue, too, if you prefer).
Put back into the half shell on a baking tray in a single layer and refrigerate until required.
When ready to cook, heat the oven to 200°C.
Heat the oil in a frying pan, add the garlic and cook gently until softened.
Add the ‘nduja and cook to soften for a minute or so.
Remove from the heat, add the breadcrumbs, lemon zest and parsley and stir to coat.
Spoon a small amount on top of each mussel then bake for 10 minutes until the crumbs are golden.
Allow to cool slightly before serving.