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B brought over a huge tray of mussels last weekend and we feasted on these tasty shellfish in a cheesy appetizer on Saturday (featured here) and in a Mediterranean Fish Soup on the Sunday.
Garlic Mussels
12-18 mussels per person
½ cup white wine
4 cloves garlic, minced
3 tablespoons butter, melted
3 tablespoon parsley, copped
fine sea salt
¼ cup Parmesan cheese, grated
Clean mussels and place in a saucepan with about 4 cups water. Cover and steam until the shells open, about 5 minutes. Remove half empty shells and discard any mussels that have not opened. Place remaining mussels (in the half shells) on a large cookie sheet. Add a few bits of garlic and a pinch of parsley into each one. Then, using a spoon or a turkey baster, place about ¼ teaspoon of both the melted butter and white wine into each half shell. Finally, put a pinch of Parmesan cheese on top of each mussel and sprinkle all with sea salt. Grill in oven until the cheese has browned slightly. Serve immediately. Note: this dish is great for potlucks!