Mussels with Parmesan
Appetizers • Mediterranean
Description
A fragrant appetizer prepared using the same Mediterranean technique as escargot: butter, garlic, parsley, heat, and of course, Parmesan to top it off. It's best to use giant New Zealand mussels. They are often sold with only one shell half, which is a plus in this case. There’s no need to break off the top shell to brush the mollusk with the spicy mixture. Salting the mussels is unnecessary, as both the Parmesan and the mussels themselves are salty enough. Just a sprinkle of pepper will do. Larger green mussels are more convenient for grilling, stuffing, and baking, simply due to their size. They are usually sold already cleaned and halved, featuring just the bottom half of the shell with a large piece of meat and space for stuffing.
Ingredients
- Pasta shells 0 lbs
- Butter 0 oz
- Olive Oil 0 fl oz
- Parsley 0 oz
- Parmesan Cheese 0 oz
- Garlic 6 cloves
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pour water over the mussels and steam for five minutes. Then drain and dry.
Step 2
In a bowl, combine melted butter, olive oil, finely chopped garlic, parsley, and grated Parmesan cheese.
Step 3
Brush each mussel with this mixture and place them on the grill. Cook for two minutes.
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