I had this fantastic mussel antipasto when I visited an Italian friend years ago in Venice, while I was in Europe. Since we came to Auckland, this dish has become one of my signature dishes at dinner parties. Thanks to the fat, juicy and tasty New Zealand green-lipped mussels always being available! This is so delicious you’ll want make it all the time.
Ingredients (serve 4)
1 cup dry white wine
A handful of parsley (Italian flat leaf parsley is preferable if available)
1 large red capsicum
2 cloves of garlic
1 cup white panko breadcrumbs
2 tablespoons olive oil
Salt and pepper
Lemon wedges to serve
How to make grilled mussels:
- Cut red capsicum in half and de-seed. Slice in strips.
- Heat 1 tablespoon of olive oil in a small frying pan over medium heat. When the oil is hot, sauté red capsicum. Cook for 5 minutes until the capsicum is soft. Set aside
- Peel garlic and chop them. Chop parsley and cooled capsicum.
- Work parsley, breadcrumbs, capsicums and another spoonful of olive oil in a food processor to form a puree. Alternatively, chop all ingredients together by hand on a chopping board- you will have a coarser filling. Season with salt and pepper.
- Clean mussels. Pour white wine and some parsley stalks in a pan. Bring to boil over high heat. Add mussels and put the lid on. Cook until the mussels open. Transfer them to a large plate. Discard any mussels that have not opened.
- Remove the top shell from each mussel. Using a teaspoon, fill the capsicum filling onto each mussels.
- Place the filled mussels on a baking dish. Grill under hot heat until the filling is heated through for 1-2 minutes.
- Serve with lemon wedges.
Tip: You can make filled mussels well in advance and grill them when guests arrive.