Grilled Mussels with Parsley and Parmesan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g mussel (s), mussels (fresh or thawed)
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- 3 tablespoon parmesan, (freshly grated)
- 2 tablespoon parsley, (freshly chopped)
- 2 cloves garlic
- 0.5 tablespoon ½ pepper (black, coarsely ground)
Print Recipe
Pin Recipe Instructions
- Thoroughly brush the mussels, remove the beards and scrape any deposits off the shells with a knife. Throw away mussels with broken shells. Cook in boiling water in a large saucepan for about 5 minutes. Pour off the water. Discard any closed clams.
- Remove the upper half of the shell from the mussels that are OK and discard, leaving the mussel meat in the lower shell. Place these in a fire-proof dish so close together that the individual bowls cannot tip over. Preheat the grill to the highest level and mix the butter, olive oil, parmesan, parsley, pepper and finely chopped garlic in a bowl. Put a small heap of the cheese and herb mixture on each mussel - don`t be stingy with it, otherwise the mussels will dry out. Grill for 2-3 minutes until the mussels sizzle and are golden yellow. Serve in the bowls, add a teaspoon to the meal, because the usual bowl tongs are not possible.
- Suffice it with plenty of bread so that the tasty sauce can be dipped on.
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