- 1 kg fresh mussels, in shells
- ½ cup dry white wine
- 2 bay leaves
- 30 g fresh gluten-free bread, crusts removed, roughly chopped
- 100 g butter
- 3 tablespoons chopped chives
- 1 garlic clove, crushed
- 4 tablespoons chopped flat-leaf parsley
- Clean the mussel shells well. Pull out any beards that are attached. Discard any mussels that have a broken shell. Put in a colander and rinse well under cold water.
- Preheat grill to medium or oven to 200ºC/180ºC fan-forced.
- Place the mussels in a large saucepan (with a lid) and add the wine and bay leaves. Cook with the lid on for 5–6 minutes, shaking the saucepan occasionally until the mussels have opened.
- Drain the mussels and discard any that have not opened.
- Shell the remaining mussels and retain one half of each shell (making sure that the shell retained is clean). Arrange the mussels in the retained shells in a shallow ovenproof serving dish.
- To make the breadcrumbs, place the roughly chopped gluten-free bread into the bowl of a food processor and pulse for a few seconds, making sure the breadcrumbs are not too fine. Melt the butter and mix into the breadcrumbs with the chives, garlic, parsley and season to taste. Stir to combine, allow to rest. When the butter has started to set, take two teaspoons of the mixture and fill each mussel shell.
- Chill the filled mussels in the refrigerator until almost ready to serve. Place under the medium grill for 6–7 minutes until the mussels are cooked and the breadcrumb mixture is golden. Alternatively bake in a preheated oven for 10 minutes.
- Serve the mussels immediately.
Per serve: fat 5.1 g, saturated fat 3 g, protein 7.8 g, carbohydrate 4.4 g, sodium 456 mg, energy 421 kJ (101 Cal), GI high