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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

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

garlic mussels

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!

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garlic musselsResource:
Adapted from: Van Wyk, M. (1986). Cooking the South African Way. Johannesburg: Central News Agency Ltd.