Baked Mussels using Kinkawooka Pot Ready Mussels

Baked mussels using Kinkawooka Pot Ready mussels

While mussel recipes more commonly call for steaming, baked mussels are a delicious way to enjoy this superfood from the sea.

The benefit of using Kinkawooka Pot Ready mussels is that the hard work is done for you. The mussels are scrubbed, cleaned and debearded so you can enjoy your mussel meal… in minutes.

Serves: 4 PRINT THIS

This baked mussel recipe gives you the soft, small and sweet taste of the mussel, combined with the crunch from the crispy breadcrumb mixture. Serving a mussel in the half shell makes an impressive dinner party entree or a lunch time grazing table show stopper.

Ingredients

  • 1 kg Kinkawooka Pot Ready mussels
  • 2 cups of water
  • 1/2 cup breadcrumbs (Panko or normal)
  • 3 tbsp grated parmesan
  • 1 cup chopped parsley, finely chopped
  • 2 cloves of finely crushed garlic
  • 1/2 cup premium olive oil

Method

1 Preheat the oven on grill setting to 180C. Prepare a baking dish large enough to hold all the mussels.

2 Open the pack of Kinkawooka Pot Ready mussels and strain off the water. Give them a quick rinse under cold water.

3 Heat up the pot with the water. When the water is boiling, add the mussels, cover with a lid, and steam them for a couple of minutes, stirring every minute or so until they open.

4 Remove from the heat and strain the mussels off, keeping some of the liquid in a bowl.

5 Mix the breadcrumbs, parmesan, parsley, garlic and olive oil in a small bowl.

6 If there are any mussels which have not opened, prise them open with a knife.

7 When the mussels have cooled, remove one side of the shell, and place it on the baking tray. Repeat with the rest of the mussels. Discard the empty half shells.

8 Spoon and press some of the breadcrumb mixture on top of each mussel, trying to cover the whole mussel. If you like, put a little of the mussel cooking juice in the bottom of the shell to help keep the mussel moist.

9 Bake the mussels for approx 5-7 minutes until lightly golden on top. Serve warm.

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