For people who care about their food

Crumbed Mussels

Crumbed mussels on a plateI had more mussels than I really wanted for my Thai Style Mussel Soup, so I put half a dozen aside to make a little tapa dish of garlic mussels in breadcrumbs.

Donna Hay included a nice recipe for crumbed lemon and chive mussels in her Dec/Jan 2008 magazine. (The donna hay magazine is always worth getting!)

Donna Hay’s crumbed lemon and chive mussels

(Serves 4)


  • 1 cup (50g/1¾ oz) fresh breadcrumbs
  • 2 teaspoons finely grated lemon rind
  • ¼ cup chopped chives
  • sea salt and cracked pepper
  • 60g (2 oz) butter, melted
  • 1kg (2¼ lb) mussels, steamed and top shell removed


Place the breadcrumbs, lemon rind, chives, salt, pepper and melted butter into a bowl and mix to combine. Divide the mixture over the tops of the mussels and place on a baking tray. Cook under a preheated grill for 4-6 minutes or until the breadcrumb topping is golden.



When I saw the photo of these I decided I’d definitely like to try. Here’s my version – all my ingredients are scaled down because I only used 6 mussels as opposed to Donna’s 1kg.

Not Delia’s Crumbed Mussels


  • a handful of fresh breadcrumbs
  • a tablespoon of soft butter – enough to hold the mixture together
  • 1 garlic clove, chopped
  • a couple of tablespoons of chopped coriander
  • a few slivers of red chilli
  • a splash of lime juice


Exactly the same as Donna’s. Mix the ingredients in a bowl. Put a spoonful on top on each mussel. Place under a hot grill until golden brown.

Cook’s Note: If you’re not sure about how to cook mussels, please see Mussels – a shut and open case, which explains how to ensure your mussels are OK to eat.

Steaming the mussels is also the first step of making mussel soup.

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