|2||onion — chopped|
|2||garlic — cloves, crushed|
|fresh parsley — chopped|
|45 ml||flour — cake|
|125 ml||white wine or vegetable stock|
|frozen mussels — halved|
|450 ml||cream or full-cream yoghurt, or half of each|
|½||french loaf or 1 ciabatta, roughly crumbled|
|garlic — butter|
|lemon — wedges for serving|
Preheat the oven to 180°C. Grease an ovenproof dish with non-stick spray.
1. Melt the butter in a pan and fry the onions and garlic until soft. Reserve a third of the parsley and add the rest to the pan. Add the flour, stirring continuously until smooth.
2. Add the wine or stock and stir continuously until just boiling.
3. Pour boiling water over the seafood to melt any ice. Add the seafood to the onion mixture. Pour the cream and/or yoghurt over and bring to the boil while stirring. Simmer for 3-5 minutes or until just cooked.
4. Transfer the seafood mixture to an ovenproof dish and top with the crumbled bread. Dot with the garlic butter and sprinkle the reserved parsley over generously. Bake for about 15 minutes or until the bread has just browned. Serve with lemon wedges.