Garlic butter mussels

Ready in 20 minutes

500g cooked mussels
2 rashers streaky bacon, chopped 25g coarse breadcrumbs
For the garlic butter:
75g butter, softened
1 garlic clove, crushed
1⁄2 tsp paprika
zest 1⁄2 lemon
2 tbsp finely chopped parsley

1 Combine the ingredients to make the garlic butter and set to one side. Remove the open lids from the mussels and loosen the mussel in the bottom shell. Place on a lined grill pan and spoon the butter into the mussel shells.

2 Cook the bacon in a frying pan until lightly golden, remove with a slotted spoon and scatter over the mussels along with the breadcrumbs. Cook under a medium grill until bubbling hot. Arrange on a platter, along with all the buttery juices and serve straight away.


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