15 minutesPDF / Print
- 1kg Spring Bay mussels, scrubbed, beards removed
- 120g day old sourdough bread, crusts removed
- 2 cloves garlic, finely chopped
- 100ml olive oil
- Salt and pepper
- Place a large saucepan over a medium-high heat, add mussels, cover and steam for 3 minutes or until mussels just open.