Mussels with Garlic Butter (6)

A grilled mussel dish from Rick Stein which serves 6 as a starter.

Mussels with Garlic Butter (6)
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Mussels with Garlic Butter (6)
Print Recipe
  1. Bring the cider or wine to the boil in a large pan. Add the mussels, discarding any that are open. Put a lid on the pan and steam the mussels open for 3-4 minutes.
  2. Drain them in a sieve over a bowl (discarding any that are still closed) and reserve the juice. Tip the juice back into the pan and reduce it over a high heat to about 2 tbsp.Separate the shells, discarding the empty halves, and arrange the mussels in their half shells on a baking tray.
  3. Chop the parsley with the garlic fairly finely and put in a bowl. Add the cider or wine reduction, the olive oil and butter, then mix to make a paste. Season.
  4. Preheat the grill to its hottest setting. Spoon the paste over the mussels, then mix the breadcrumbs with the grated emmental and sprinkle on top. Drizzle with more oil. Place the mussels under the
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