Prep time: 10 minutes

Cook time: 30 minutes

Serves 4-6

Ingredients:

For the panko

1 cup panko bread crumbs

3 tablespoons melted salted butter

2 garlic cloves, shredded

For the caramelised onions

4 large onions, sliced

2 tablespoon oil

2 tablespoons brown sugar

½ teaspoon salt

2/3 cup water

For the mussels

1 pack Rainforest Mussels

1 teaspoon all-purpose seasoning

2 tablespoon butters

6 garlic cloves, shredded

1 cup white wine

Method:

1. Defrost the mussels.

2. Combine the panko, garlic cloves, and melted butter.

3. Place on a lined sheet pan and bake in the oven at 400 degrees F until golden brown (toss to ensure even browning).

4. Once golden brown, remove from the oven and set aside.

5. Over medium heat sauté the sliced onions with salt, sugar, and oil, allow it to slightly brown on the bottom of the pan.

6. Once it starts to brown, add water (a little bit at a time). Stir and allow it to reduce and brown again, and repeat the process of adding water while continually stirring until the onions are soft and dark brown. The process takes about 15-20 minutes.

7. Remove the caramelised onions from the pot and set aside.

8. In the same pot, turn the heat to high, add butter, wine, garlic, and all-purpose seasoning.

9. Once it boils and begins to thicken, add the mussels to the pot, meat side down, cover, and allow it to steam for 5-7 minutes.

10. Remove the mussels and place them on a baking tray, shell side down, meat side up.

11. Reduce the garlic white wine sauce until it’s a thick gravy-like glaze.

12. Spoon this sauce into each mussel.

13. To each shell, add some caramelised onions along with a spoonful of crispy garlic panko on top.

14. Garnish with parsley and serve with lemon/lime wedges.

Recipe development & photography by Chantay Neil @greedygirlcooks

Caramelised onion-stuffed mussels (Photo: Chantay Neil)