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Grilled mussels with garlic butter
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Serves: 6 as a starter
100ml dry cider or dry white wine
48 large mussels, cleaned and debearded (about 1kg)
large handful flat leaf parsley (about 50g)
2-3 garlic cloves
2 tbsp olive oil, plus extra for drizzling
30g unsalted butter, softened
20g panko breadcrumbs
25g emmental cheese, finely grated
lemon wedges, to serve
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. 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.
2. 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 hot grill and cook until the breadcrumbs are golden brown. Serve immediately with lemon wedges.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2019.