Serves 4

You can often find large, flavoursome green-lip mussels, generally imported from New Zealand, at fishmongers. Because they have been pre-cooked
and frozen, my preferred approach is to cover them in seasoned breadcrumbs, which act as insulation and prevent them being overcooked when they go under the grill.

100g brioche
100g grated Gruyère
1 tsp dry English mustard
100g unsalted butter
1 tbsp freshly chopped parsley
24 green-lip mussels
Freshly ground pepper
4 lemon wedges

1 Place the brioche in a food processor and process until it resembles fine breadcrumbs.
2 Add the cheese and mustard and process for 10 seconds.
3 Melt the butter in a small pan and add with the parsley to the processor. Process for a further 10 seconds to mix.
4 Heat the grill to the highest setting. Arrange the mussels on a baking tray and, with a teaspoon, divide the brioche mixture between the mussels, pressing down gently with the back of the spoon. Season with pepper.
5 Place the mussels under the grill and cook until the breadcrumbs begin to turn golden-brown. Serve immediately with a wedge of lemon.

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