Lisbon Mussels With A Parsley Crust |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I first had this way back when, in the Navy when we stopped in Portugal. Sweet, savory, meaty, cheesy, mussels... a great appetizer while cooking outside on the grill. This is the closests recipe I've found from what we had in Lisbon. Ingredients:
1 lb fresh mussels (farmed are best) |
3 tbsp water |
1 tbsp melted butter |
1 tbsp olive oil |
3 tbsp freshly grated parmesan |
2 tbsp fresh, chopped parsley |
2 garlic cloves, finely chopped |
coarse ground black pepper. |
crust bread. |
Directions:
1. Scrub the mussels, scraping off barnacles (carefully) with a round bladed knife. Use scissors to cut off the beards. Tap the mussels and discard any that won't close.
2. Place mussels in a large pan and add the water. Cover pan with a lid and steam for ~ 5 minutes, until all mussel shells have opened.
3. Drain the mussels well and discard any that remain closed. Carefully snap off the top shell from each mussel leaving the meaty flesh in the bottom shell. Place and balance the shell in a flameproof dish (disposable aluminum works great) packing them close together so they will stay level.
4. Preheat grill (or broiler) to high.
5. Put melted butter, olive oil, grated Parmesan, parsley, and pepper in a small bowl, mix well to combine.
6. Spoon a small amount of this mixture on each mussel and gently press down with the back of the spoon.
7. Grill the mussel for ~ 2 minutes, or until they are sizzling and golden.
8. Serve the mussels in their shells with some good bread to sop up the juices.
9. Try adding a pinch or two of cayenne pepper powder, some sauted onions... whatever extra flavors you enjoy.
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