The following recipe serves four:
INGREDIENTS
450g fresh mussels
45ml water
1 tbsp melted butter
1 tbsp olive oil
3 tbsp freshly grated Parmesan cheese
2 tbsp chopped fresh parsley
2 cloves garlic, finely chopped
1/2 tsp freshly ground black pepper (to taste)
- Scrub the mussels thoroughly, scraping off any barnacles with a round-bladed knife and pulling out the gritty beards. Sharply tap any open mussels and discard any that fail to close or whose shells are broken.
- Place the mussels in a large pan and add the water. Cover the pan with a lid and steam for about 5 minutes, or until the mussels shells have opened.
- Drain the mussels well and discard any that remain closed. Carefully snap off the top shell from each mussel, leaving the actual flesh still attached to the bottom shell.
- Balance the shells in a flameproof dish, packing them closely together to make sure that they stay level.
- Preheat the grill (broiler) to high.
- Put the melted butter, olive oil, grated Parmesan cheese, parsley, garlic and black pepper in a small bowl and mix well to combine.
- Spoon a small amount of the mixture on top of each mussel and gently press down with the back of the spoon.
- Grill the mussels for about 2 minutes, or until they are sizzling and golden. Serve the mussels in their shells, with plenty of bread to mop up the delicious juice.
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