Baked mussels with herb crust
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ingredients
1 kg mussels
For the marinade:
3 tbsp Hellmann’s Original Mayonnaise 1 tbsp soy sauce 1 tbsp fish sauce 1 tbsp rice vinegar 1 tbsp chopped coriander stalks 1/2 pk chilli
For the mince:
3 toasted bread 1/2 pk spring onion 1/2 handful coriander 1 to taste black and white sesame seeds 1 pinch salt 1 pinch pepper
step
1. Heat the oven to 220°C and set the programme to grill. 2. Wash the mussels in cold water to remove any dirt. Discard any mussels that are open as they are likely to spoil. Place them on a baking tray and put them in the hot oven to bake for 15 minutes. They should have all opened by then. 3. Meanwhile, make a marinade in a bowl. Mix Hellmann’s Original Mayonnaise with the soy sauce, fish sauce and rice vinegar. Remove the coriander stems from the roots, if there are any, and wash well. Then finely chop the coriander along with the chilli and add to the marinade. Mix well. 4. Using a fork, remove the mussels from their shells and transfer them to the bowl with the marinade, stirring to season each piece. 5. Cut the toasted bread into small cubes and place them in the bowl. Finely chop the spring onions and coriander and mix with the toasted bread. Season lightly with salt and pepper. 6. Divide the mussel shells and place one mussel in each half with a spoonful of the marinade. Sprinkle with the mince and some sesame seeds. Place the stuffed mussels on a baking tray and bake in the oven for 10 minutes until golden.
