Grilled Mussels

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READY IN: 40mins
SERVES: 5-6
YIELD: 60 mussels
UNITS: US

INGREDIENTS

Nutrition
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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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