What are the main ingredients in Panko-crusted Mussel Boats?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Panko-crusted Mussel Boats?

Calories: 885, Carbs: 113 grams, Fat: grams, Protein: 43 grams, Sugar: 17.8 grams, Salt: 756 grams

How do I prepare Panko-crusted Mussel Boats?

CHARRED VEGGIES: Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced baby marrow pieces for 4-5 minutes until charred. Remove from the pan on completion and place in a bowl. Return the pan to the heat with another drizzle of oil. Fry the diced carrots for 4-6 minutes until browned and caramelized. Remove from the pan and add to the bowl of baby marrows. Season to taste. NICE RICE: Once the rice is cooked, stir through the peas, charred carrots and baby marrow pieces. Cover to keep warm for serving. LEMON CREAM SAUCE: Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the white wine and cook off until almost evaporated. Turn off the heat and stir through the cream and the juice of 2 lemon wedges. Season to taste, remove from the heat and cover. LACED CRUMB & CRISP MUSSELS: In a small bowl combine the cheesy crumb with ½ of the chopped parsley. Add lemon zest and seasoning to taste. Place the mussel halves onto a roasting tray. Fill each one with 1-2 tsp of the cream sauce and a generous heap of the parsley and cheese crumb. Pop them into the oven to bake for 3-4 minutes until the crumb is crispy. STEAMY RICE: Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Cover to keep warm and set aside. TIME FOR A FLAVOUR TRIP!: Plate up a gorgeous mound of veggie packed fluffy rice and nestle in the crispy mussel boats. Drizzle over the remaining creamy sauce and finish off with a garnish of the remaining chopped parsley. What a feast!

What should be prepared from my kitchen to make Panko-crusted Mussel Boats?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Panko-crusted Mussel Boats

These gorgeous cheesy crumb-filled mussels and savoury rice, laced with beautifully charred vegetables, are elevated by a drizzle of a lemon and a creamy lemon & white wine sauce. A delicious seafood dish which will have you dreaming of a small town by the ocean!

Panko-crusted Mussel Boats

with savoury rice & a creamy lemon sauce

Hands on Time: 20 - 40 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Carrot
Cheesy Crumb
Fresh Cream
Fresh Parsley
Garlic Clove
Garlic Cloves
Lemon
Lemons
Mussels
Onion
Onions
Peas
White Basmati Rice
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

STEAMY RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Cover to keep warm and set aside.
CHARRED VEGGIES
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced baby marrow pieces for 3-4 minutes until charred. Remove from the pan on completion and place in a bowl. Return the pan to the heat with another drizzle of oil. Fry the diced carrots for 3-4 minutes until browned and caramelized. Remove from the pan and add to the bowl of baby marrows. Season to taste.
NICE RICE
Once the rice is cooked, stir through the peas, charred carrots and baby marrow pieces. Cover to keep warm for serving.
LEMON CREAM SAUCE
Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the white wine and cook off until almost evaporated. Turn off the heat and stir through the cream and the juice of 1 lemon wedge. Season to taste, remove from the heat and cover.
LACED CRUMB & CRISP MUSSELS
In a small bowl combine the cheesy crumb with ½ of the chopped parsley. Add lemon zest and seasoning to taste. Place the mussel halves onto a roasting tray. Fill each one with 1-2 tsp of the cream sauce and a generous heap of the parsley and cheese crumb. Pop them into the oven to bake for 3-4 minutes until the crumb is crispy.
TIME FOR A FLAVOUR TRIP!
Plate up a gorgeous mound of veggie packed fluffy rice and nestle in the crispy mussel boats. Drizzle over the remaining creamy sauce and finish off with a garnish of the remaining chopped parsley. What a feast!

White Basmati Rice - 75ml
Baby Marrow - 100g
Carrot - 120g
Peas - 50g
Onion - 1
Garlic Clove - 1
White Wine - 45ml
Fresh Cream - 50ml
Lemon - 1
Cheesy Crumb - 65ml
Fresh Parsley - 4g
Mussels - 200g

Download the Recipe

Serves 2

STEAMY RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Cover to keep warm and set aside.
CHARRED VEGGIES
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced baby marrow pieces for 4-5 minutes until charred. Remove from the pan on completion and place in a bowl. Return the pan to the heat with another drizzle of oil. Fry the diced carrots for 4-6 minutes until browned and caramelized. Remove from the pan and add to the bowl of baby marrows. Season to taste.
NICE RICE
Once the rice is cooked, stir through the peas, charred carrots and baby marrow pieces. Cover to keep warm for serving.
LEMON CREAM SAUCE
Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the white wine and cook off until almost evaporated. Turn off the heat and stir through the cream and the juice of 2 lemon wedges. Season to taste, remove from the heat and cover.
LACED CRUMB & CRISP MUSSELS
In a small bowl combine the cheesy crumb with ½ of the chopped parsley. Add lemon zest and seasoning to taste. Place the mussel halves onto a roasting tray. Fill each one with 1-2 tsp of the cream sauce and a generous heap of the parsley and cheese crumb. Pop them into the oven to bake for 3-4 minutes until the crumb is crispy.
TIME FOR A FLAVOUR TRIP!
Plate up a gorgeous mound of veggie packed fluffy rice and nestle in the crispy mussel boats. Drizzle over the remaining creamy sauce and finish off with a garnish of the remaining chopped parsley. What a feast!

White Basmati Rice - 150ml
Baby Marrow - 200g
Carrot - 240g
Peas - 100g
Onion - 1
Garlic Cloves - 2
White Wine - 65ml
Fresh Cream - 100ml
Lemon - 1
Cheesy Crumb - 130ml
Fresh Parsley - 8g
Mussels - 400g

Download the Recipe

Serves 3

STEAMY RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Cover to keep warm and set aside.
CHARRED VEGGIES
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced baby marrow pieces for 5-6 minutes until charred. Remove from the pan on completion and place in a bowl. Return the pan to the heat with another drizzle of oil. Fry the diced carrots for 6-8 minutes until browned and caramelized. Remove from the pan and add to the bowl of baby marrows. Season to taste.
NICE RICE
Once the rice is cooked, stir through the peas, charred carrots and baby marrow pieces. Cover to keep warm for serving.
LEMON CREAM SAUCE
Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 6-8 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the white wine and cook off until almost evaporated. Turn off the heat and stir through the cream and the juice of 3 lemon wedges. Season to taste, remove from the heat and cover.
LACED CRUMB & CRISP MUSSELS
In a small bowl combine the cheesy crumb with ½ of the chopped parsley. Add lemon zest and seasoning to taste. Place the mussel halves onto a roasting tray. Fill each one with 1-2 tsp of the cream sauce and a generous heap of the parsley and cheese crumb. Pop them into the oven to bake for 4-5 minutes until the crumb is crispy.
TIME FOR A FLAVOUR TRIP!
Plate up a gorgeous mound of veggie packed fluffy rice and nestle in the crispy mussel boats. Drizzle over the remaining creamy sauce and finish off with a garnish of the remaining chopped parsley. What a feast!

White Basmati Rice - 225ml
Baby Marrow - 300g
Carrot - 360g
Peas - 150g
Onions - 2
Garlic Cloves - 3
White Wine - 85ml
Fresh Cream - 150ml
Lemons - 2
Cheesy Crumb - 195ml
Fresh Parsley - 12g
Mussels - 600g

Download the Recipe

Serves 4

STEAMY RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Cover to keep warm and set aside.
CHARRED VEGGIES
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced baby marrow pieces for 6-7 minutes until charred. Remove from the pan on completion and place in a bowl. Return the pan to the heat with another drizzle of oil. Fry the diced carrots for 8-10 minutes until browned and caramelized. Remove from the pan and add to the bowl of baby marrows. Season to taste.
NICE RICE
Once the rice is cooked, stir through the peas, charred carrots and baby marrow pieces. Cover to keep warm for serving.
LEMON CREAM SAUCE
Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 6-8 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the white wine and cook off until almost evaporated. Turn off the heat and stir through the cream and the juice of 4 lemon wedges. Season to taste, remove from the heat and cover.
LACED CRUMB & CRISP MUSSELS
In a small bowl combine the cheesy crumb with ½ of the chopped parsley. Add lemon zest and seasoning to taste. Place the mussel halves onto a roasting tray. Fill each one with 1-2 tsp of the cream sauce and a generous heap of the parsley and cheese crumb. Pop them into the oven to bake for 4-5 minutes until the crumb is crispy.
TIME FOR A FLAVOUR TRIP!
Plate up a gorgeous mound of veggie packed fluffy rice and nestle in the crispy mussel boats. Drizzle over the remaining creamy sauce and finish off with a garnish of the remaining chopped parsley. What a feast!