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Prepare the Base

Precook the Mussels

  • Fresh mussels 4.0 kg

Prepare the Topping

Prepare the Mussels

  • Butter, melted 100.0 g
  • Lemon juice 110.0 ml
  • Salt
  • Black Pepper
  • Breadcrumbs 120.0 g

Serve the Dish

  • Lemon wedges to serve
  • Chervil to garnish
  1. Prepare the Base

    • Combine the concentrated base in boiling water.
  2. Precook the Mussels

    • Precook the mussels in prepared Knorr Liquid Concentrated Vegetable Base. Once cool enough to handle, break off half of the shells so the mussels are on the half shell.
  3. Prepare the Topping

    • For the topping: combine Hellmann’s Real Mayonnaise with the chopped parsley, garlic, lemon zest and lemon juice to taste, black pepper, and red chili.
  4. Prepare the Mussels

    • Arrange about 20 mussels (per order) in a cast iron pan. Brush with melted butter, then add the rest of the lemon juice, salt and pepper in each shell.
    • Top each mussel with the topping then sprinkle some breadcrumbs, place pan in a salamander and brown the mussels. 
  5. Serve the Dish

    • Top with chervil and serve with lemon wedges.