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Ingredients
| 2 | Chorizo sausages, small |
| 24 | Mussels (Main) |
| 1 | Brie, 150g |
| ⅓ cup | Almonds, blanched |
| 1 | Garlic clove |
| 1 | Lemon, zest |
| ⅓ cup | Panko breadcrumbs |
| 1 to taste | Salt and freshly ground black pepper |
| 1 handful | Parsley |
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Directions
- Steam the mussels until they open. Remove mussels from shells. Chop each mussel into 3 equal pieces and place back into a half shell.
- Cut the chorizo and brie into similar-sized chunks. Add 2 pieces each of chorizo and cheese to each shell.
- In a small food processor, whizz together almonds, parsley and garlic until finely chopped.
- Mix with breadcrumbs, the lemon zest and salt and ground black pepper.
- Liberally cover mussels with breadcrumb mixture, top with a drizzle of aioli or olive oil and bake in a hot oven until golden.
- Serve with a squeeze of lemon.
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