If we ate mussels as a child, we knew that the next afternoon this dish would be served to us for lunch. Often there are some filled shells left in your mussel pan.
That picked mussel meat is delicious to fry in a generous knob of butter with parsley and lemon and serve on a slice of toasted bread.
Once you have made this recipe, you will always cook too many mussels from now on.
We are going to bread the mussels first. We do that with breadcrumbs or with panko.
Then we will fry the mussels in a knob of butter. We deglaze that with lemon juice.
Finally, we toast the bread on which we put the mussels.
Baked mussels with parsley and lemon
- 300 grams mussel cooked meat (shells removed)
- 4 slices sourdough bread 4 white sandwiches
- 4 tbsp. breadcrumbs panko
- ¼ l lemon juice and zest
- big knob butter
- 4 sprigs parsley finely chopped
- pepper freshly ground
- pinch salt
- Toast the bread in the oven or in a toaster.
- Remove the mussel meat from the shells that are left over from your dish with cooked mussels and pat it very dry.
- Sprinkle the breadcrumbs or panko on a plate and scoop the mussel meat on top. Shake well until the mussels are entirely covered with breadcrumbs.
- Discard the excess breadcrumbs until you only have covered mussels.
- Heat a large knob of butter in a non-stick pan until it starts to bubble and add the mussels.
- Bake until golden brown and then deglaze them with the lemon juice.
- Add the lemon zest and parsley and season with freshly grounded salt and pepper.
- Spread the fried mussels on the toast and add some extra of the baking butter on top of it.
- Serve with an extra wedge of lemon if desired.