Ingredients

Mussels

• 500g medium mussels
• 1 slice of lemon
• 1 bay leaf
• 4 peppercorns
• 200ml white wine

Stuffing

• 200g fresh bread crumbs
• 100g ham, diced
• 2 garlic cloves, finely chopped
• 50ml olive oil
• 2 tbsp parsley, finely chopped
• 1 tbsp parmesan, finely grated
• pinch paprika
• maldon salt and freshly ground black pepper

Method

1. Mussels: Scrub the mussels and remove their beards, any mussels that remain open after giving them a sharp tap should be discarded. Place the mussels in a pan with the slice of lemon, bay leaf, peppercorns and white wine. Cover the pan and place it over a moderate-high heat, bring it to a simmer. Remove the mussels when they have just opened any that don't open discard. Strain and reserve 100ml of the cooking liquid. Discard the top shell from the mussels leaving the mussels on their half shells. Allow the mussels to cool as you prepare the stuffing.
2. Stuffing: Place all the ingredients in a bowl with the reserved cooking liquid. Mix the mixture together with a wooden spoon until well combined. Spoon the stuffing over the mussels in their half shells. Cook or place them on a tray covered with cling film and refrigerate for up to one day or freeze in a well sealed container.
3. To Cook: Preheat a grill to a moderate-high heat. Place the stuffed mussels on a grill pan and place them under the preheated grill. Cook the mussels for 3-5 minutes until they are hot and the stuffing is golden brown. Serve.