Serves 2

  • 6 tbs breadcrumbs
  • 2 cloves of garlic, peeled and crushed
  • A drizzle of olive oil
  • Salt and pepper
  • 2 tbs finely chopped parsley
  • 1 tbs butter
  • 2 shallots, peeled, halved and finely sliced
  • 1 x 2cm piece of ginger, peeled, sliced and shredded
  • Juice of 4 clementines
  • 1 kg mussels, washed and de-bearded


  1. Set the oven to 185 degrees.
  2. Put the breadcrumbs and garlic onto a small roasting tray and mix with the olive oil, salt and pepper. You need just enough oil to moisten the breadcrumbs.
  3. Cook in the oven for 10 - 12 minutes turning once or twice until golden and crunchy.
  4. Allow to cool then mix with the parsley.
  5. Put the butter, shallots and ginger into a large pot and cook gently for 2 minutes.
  6. Add the clementine juice and the mussels, cover tightly and cook over a high heat, stirring once for 3-4 minutes until all the mussels open, this will all depend on the size of your mussels.
  7. Divide into warm bowls then scatter the parsley breadcrumbs on top.