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Ingredients
- 1kg cleaned rope mussels
- 150g blue cheese
- 60g breadcrumbs
- 1tbs chopped dill
- 2 garlic cloves, minced
- 150ml white wine
- 1 lemon, zested and juiced
- 100g unsalted butter
- Salt and pepper
- In a bowl, mix together the blue cheese, breadcrumbs, chopped dill, minced garlic, and lemon zest. Season with salt and pepper to taste.
- In a large pan, heat a drizzle of veg oil over medium heat. Add the mussels to the pan and pour over the white wine and lemon juice. Cover the pan with a tight-fitting lid and cook for three minutes, shaking the pan occasionally, until the mussels have opened up. Remove the lid from the pan and discard any mussels that did not open. Add the unsalted butter to the pan and swirl the pan to melt the butter and coat the mussels.
- Sprinkle the blue cheese and breadcrumb mixture over the top of the mussels, making sure to cover them evenly. Transfer the pan to a preheated oven and bake for three minutes at 200 degrees, until the breadcrumbs are golden brown and the blue cheese is melted and bubbly. Serve straight away.
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