Grilled Mussels

"This is a nice way to serve mussels to your garlic loving guests. Prepare early and have them on the baking sheet ready to go. Then when your guests arrive.. just pop them into the broiler and serve with cocktails or serve as an appetizer."
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Ready In:
60 mussels




  • 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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Hmm... let's see.. Cooking is my passion... I'm retired now and able to cook and bake every day. I think the most helpful cookbook that I own would have to be The New Doubleday Cookbook. I just love kitchen gadgets and have many of them. Besides cooking I love to sing and belong to the Sweet Adeline's International. I get very annoyed at people who are LATE! I think it's just as easy to be late as it is to be on time. Well.. thanks to all of you at Zaar for all of your terrific recipes and ideas that bring my friends and family much joy and happiness. They get to try all of my new recipes.
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