Mussels with Parmesan and White Wine
Salads • Belgian
Description
For this appetizer, you'll need large New Zealand mussels, about the size of a child's palm. Alternatively, any other large mussels will do. Pair the mussels with a lively and assertive white wine, such as Gewürztraminer or Riesling. Finer wines simply won't stand up to the robust mixture of garlic, briny essence, and Parmesan.
Ingredients
- Ground Black Pepper to taste
- Salt to taste
- Dry White Wine 5 fl oz
- Garlic 4 cloves
- Parsley 0 oz
- Parmesan Cheese 5 oz
- Butter 0 oz
- Olive Oil 0 fl oz
- Pasta shells 0 lbs
Step-by-Step Guide
Step 1
Pour the mussels with equal parts water and white wine, and cook for three minutes after the mixture comes to a boil.
Step 2
In a bowl, combine melted butter, olive oil, crushed garlic, finely chopped parsley, grated Parmesan cheese, a pinch of salt, and pepper to taste.
Step 3
Remove one shell from each mussel, leaving the half that contains the meat. Brush the mussels with a mixture of oil, garlic, parsley, and Parmesan cheese, then grill them over high heat.
Step 4
As soon as the cheese starts to melt and the butter begins to bubble, remove the mussels from the heat and transfer them to a serving dish. Be sure to serve them at the table before the melted cheese hardens again.
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