Grilled Mussels
Ready In: 40 mins
Serves: 5-6
Yields: 60 mussels
Ingredients
- 3 lbs mussels (about 60 mussels)
- 2⁄3 cup dry white wine
- 1 cup butter, softened
- 3 tablespoons minced garlic
- 5 tablespoons minced fresh parsley
- 2 tablespoons minced fresh chervil or 2 teaspoons dried chervil
- 1 1⁄4 teaspoons fresh ground pepper
- 2 cups breadcrumbs (made from firm-textured white bread)
- 2 tablespoons freshly grated romano cheese
Directions
- Scrub the mussels under cold water, trim off the beards.
- Place the mussels in a large pot, add the wine, cover and bring to a boil over moderately high heat.
- Steam until the shells open, about 5 minutes.
- Remove from the heat; discard any mussels that did not open.
- In a medium bowl, blend 1-1/2 sticks of the butter with 2 TB of the garlic, 2 TB of the parsley, the chervil, and 1/4 tsp of the pepper.
- In a small saucepan, melt the remaining butter.
- In a medium bowl, combine the bread crumbs with the remaining 1 TB garlic, 3 TB parsley, and 1/2 tsp pepper.
- Add the cheese and stir in the melted butter to moisten the crumbs.
- Preheat the broiler.
- Pull off half of each mussel shell.
- Spread about 1/2 tsp of the garlic butter over each mussel and sprinkle evenly with the bread crumbs, pressing down gently so they adhere.
- Place the mussels on a baking sheet in a single layer and broil until the bread crumbs are golden brown, about 2 minutes.
- Serve hot.
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