Mussels with Buttered Bread Crumbs


Biju Mathew

Biju Mathew
Corporate chef
Ghee Rice Group of Restaurants, Abudhadi 


Mussels – 10 Nos.
White wine – 6 tablespoon
Shallots – 2 nos. finely chopped
Parsley – 4 table spoon finely chopped
Thyme 1 sprig
Bay leaf 1/2
Black pepper corn 6 nos. crushed
3 table spoon butter
Garlic 4 cloves, finely chopped
50 gm bread crumbs



  1. Scrub mussels under cold water & remove beards
  2. Put mussels in a pan with a tight fitting lid. Add white wine, chopped shallot 1 table spoon

Chopped parsley, thyme, bay leaf & crushed pepper corn.

  1. Cover tightly and cook over a high heat, shaking pan slowly for about five minutes or until mussels have all opened.
  2. Drain mussels fully, preserving liquid. Remove the top shells over the pan to collect any remaining liquid.
  3. Strain mussel liquid to the pan and simmer over a low heat until reduced by half. Keep it aside.
  4. Melt butter in a frying pan large enough to hold mussels in one layer. When butter is hot add chopped garlic & parsley. Lower heat and simmer for just two minutes.(Take care not let garlic burn or it will taste bitter).
  5. Add bread crumbs and stir over a low heat until they have soaked up butter & are tinged green with parsley. Sprinkle with reduced mussel liquid and continue to stir over a low heat until liquid has evaporated.
  6. Add mussel to the pan and mix lightly until they are heated through and filled with bread crumbs.


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