Mussels with Breadcrumb Herb Crust

Gino D'Acampo's herb-crusted mussels make a fab starter served with a chilled glass of muscadet and a scattering of lemon wedges...
By Gino D'Acampo
Mussels with Breadcrumb Herb Crust
  • Rating:
  • Effort: easy


  • 1 kg mussels
  • 2 cloves garlic
  • 4 tbsp olive oil
  • 4 tbsp chopped parsley
  • 125 ml dry white wine
  • lemon wedges, to serve

For the crust

  • 500 g day-old bread
  • 50 g parsley
  • 50 g chives
  • 50 g dill
  • 200 g butter, melted
  • salt and black pepper


1. Put the mussels, garlic, olive oil, chopped parsley and white wine in a large saucepan over a high heat and cover.

2. As soon as the mussels open turn the heat off, remove the lid and cool.

3. Meanwhile, blend the breadcrumbs and herbs together in a food processor, adding the melted butter gradually until the texture becomes the texture of crumble topping. Season with salt and pepper.

4. Preheat a grill to hot.

5. Place a little of the breadcrumb mixture (about the size of a thumbnail) on each mussel, and press it down with your fingers.

6. Place the mussels under the grill and cook until crisp and golden.

7. Serve hot, accompanied with lemon wedges.

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