MUSSEL GRATINATE AND PRESERVED LEMON MAYONNAISE

SERVES 6-8

1kg pot-ready blue mussels

100g unsalted butter, chopped

2 cups (100g) panko breadcrumbs

2 garlic cloves, chopped

4 sprigs thyme, leaves picked

1/4 cup finely chopped flat-leaf parsley

PRESERVED LEMON MAYONNAISE

1 large egg yolk

2 tsp lemon juice, plus extra to taste

150ml grapeseed oil

1/4 cup (60ml) extra virgin olive oil

1 tbs finely chopped preserved lemon

Large pinch of sweet paprika

1 tsp finely grated lemon zest

Place mussels in a large saucepan over high heat. Cover and steam, shaking pan occasionally, for 3 minutes or until they just open. Drain and transfer to a tray to cool. Remove and discard top shell.

Preheat oven to 200°C/180°C fan-forced and warm a baking dish in the oven.

For the herb crumb, melt the butter in a large frypan over medium-high heat. Add breadcrumbs, garlic and thyme, and cook, stirring, for 3-4 minutes until golden brown. Remove from heat, stir in parsley and season with salt flakes and freshly ground black pepper.

For the preserved lemon mayonnaise, whisk egg yolk and lemon juice in a large bowl. Add grapeseed oil, a few drops at a time, whisking vigorously. Once it starts thickening, add the rest of the oil in a thin stream. Once all grapeseed oil is incorporated, slowly whisk in olive oil. Finish with preserved lemon, extra lemon juice and salt flakes to taste. Transfer to a small bowl. Sprinkle with paprika, lemon zest and freshly ground black pepper.

Arrange mussels in preheated baking dish. Add a generous amount of crumb on each half shell. Bake for 4 minutes. Serve with preserved lemon mayonnaise.

NOTE: Use any leftover herb crumb as pangrattato on pasta dishes.