“I have seafood nearly every day and always end up having a splurge on mussels.”
“I love them on the BBQ.
“Whenever we have a BBQ and you bring out a bowl of mussels that you’ve just cooked it brings the whole presentation of the banquet together.
“Plus they taste great – flavour, flavour, flavour.
“I keep all the cooking juices and use them in my seafood recipes.
“In summer time people tend to go for the lighter meals rather than be weighed down by stews and comfort meals.
“Mussels are a lighter meal that gives you everything you need – they’re healthy, tasty and light.
“I created these just by putting all my favourite bits and pieces on top of a mussel. I do them when I’ve got guests I want to impress. They’re easy enough to whip up, they look nice and they’re lovely to eat.”
Half shell mussels
and for every 500g
Topping (mix together)
½ cup bread crumbs
¼ cup diced bacon
2 tablespoons spring
onion – nely chopped
2 tablespoons olive oil
¼ cup grated
Blue vein cheese
- Preheat oven to 175c
- Blend all topping ingredients and top each mussel with as much crumbed m ix as it can hold.
- Add ½ tsp of blue vein cheese per mussel and spray topping with olive oil.
- Bake for 10-12 minutes
- Serve immediately