flowcooking

Steamed mussels with herbs and crisp breadcrumbs

Steamed mussels in bright lemon-herb sauce, juicy and tender.
Cherry tomatoes melt in, and the rosemary perfume lingers.
Top with crisp golden breadcrumbs for a buttery crunch.

dinner ⏱ 25 min 430 kcal / portion 18.0 g carbs / portion (estimated) glutenmilkmolluscs 🔗 Original source

No ratings yet
🖨 Print
Steamed mussels with herbs and crisp breadcrumbs
v3 · rb0e705f985 20260727Z1751 4 pieces garlic 1 piece lemon 60 ml olive oil sea salt to taste salt to taste 🍳 fry butter with crushed garlic and breadcrumbs for about four minutes, stirring often, until crisp and golden brown ⏳ set aside the crisp breadcrumbs and garlic mixture 🔪 mix the herbs and lemon zest 🍳 heat two large lidded frying pans on two high flames 🌀 gently mix mussels with cherry tomatoes, two tablespoons of olive oil, chopped garlic, rosemary, and a quarter-teaspoon of salt 🍳 divide the mussel-tomato mixture between the two hot pans and fry uncovered for two to three minutes, stirring a couple of times 🍳 cover the pans and steam for another minute or so until the shells open, discarding any that don't and the rosemary 🍽 transfer mussels and their sauce to a large shallow bowl 🍽 drizzle over lemon juice and the remaining two tablespoons of olive oil 🌀 season with a good pinch of salt, scatter herbs and breadcrumbs on top, and serve Steamed Mussels 🎉 40 g butter 50 g breadcrumb 5 g dill 5 g basil 5 g parsley 1 kg mussel 200 g cherry tomato 2 pieces rosemary butter, breadcrumb crushed · 2 pieces roughly chopped · 2 pieces dill, basil, parsley zest · 0.5 pieces juice · 0.5 pieces lemon mussel, cherry tomato, rosemary two tablespoons · 20 ml quarter-teaspoon remaining two tablespoons · 40 ml olive oil sea salt pinch salt
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. fry butter with crushed garlic and breadcrumbs for about four minutes, stirring often, until crisp and golden brown
  2. set aside the crisp breadcrumbs and garlic mixture
  3. mix the herbs and lemon zest
  4. heat two large lidded frying pans on two high flames
  5. gently mix mussels with cherry tomatoes, two tablespoons of olive oil, chopped garlic, rosemary, and a quarter-teaspoon of salt
  6. divide the mussel-tomato mixture between the two hot pans and fry uncovered for two to three minutes, stirring a couple of times
  7. cover the pans and steam for another minute or so until the shells open, discarding any that don't and the rosemary
  8. transfer mussels and their sauce to a large shallow bowl
  9. drizzle over lemon juice and the remaining two tablespoons of olive oil
  10. season with a good pinch of salt, scatter herbs and breadcrumbs on top, and serve

Similar recipes