Mussels are not traditionally something you would cook on the grill which makes this recipe that much more interesting. From my experience, many people who have difficulty with the texture of mussels have found that they are able to eat and enjoy them. C’mon, parsley, garlic, butter, olive oil, parmesan cheese all combined to give a great grilled taste? How can you not love this recipe? (barring people allergic to mussels of course)
Grilled Mussels with Parsley and Parmesan
Ingredients
- 1 lb of fresh mussels;
- 3 tablespoons water;
- 1 tablespoon melted butter;
- 1 tablespoon olive oil;
- 3 tablespoons freshly grated parmesan cheese;
- 2 tablespoons chopped fresh parsley;
- 2 garlic cloves, finely chopped;
- 1/2 teaspoon ground black pepper;
- Crusty French bread, to serve.
Instructions
- Prep all ingredients and make the “sauce” by mixing the butter, olive oil, grated cheese, parsley, garlic and black pepper. (we used a magic bullet to blend them together);
- Scrub the mussels, scrapping off any barnacles and pulling out the beards;
- If any mussels are open, throw them away;
- Place the mussels with the water in a large saucepan. Cover and steam till the mussels open;
- Drain the mussels, throwing away any that did not open. Snap the top shell and arrange the halves with mussels in a grill pan;
- Scoop some of the “sauce” into each of the half shells;
- Cook for 2 – 3 minutes or until the mussels are sizzling hot. Serve immediately.
Your ingredients…boom!
It slices, it dices…i mean grates & minces.
Clean mussels and shave off any beards…not literally! Steam with a little bit of water until mussels open up.
Arrange nicely in your grilling pan lined with aluminum foil. Keep them on the half shelf
Spoon in the pesto-like mixture…yes it’s tedious but worth it.
We like to sprinkle on some parmesan cheese. Place the tray on a hot grill
Beer is not optional
Heat them up until they sizzle and looks super tasty!
Remove the tray and serve them hot. Be sure to have an extra bowl for the shells.
Bon appétit!
Have you tried out this recipe? Then we’d like to hear from you! Share your thoughts and tips by leaving us a comment! Thanks from TGIAC!