- 1kg medium Greenshell Mussels
- 100mls water or white wine
- 50g butter
- 50mls olive oil
- 2 tbspn flat leaf parsley, finely chopped
- 2 cloves garlic, finely chopped
- sea salt and ground pepper to taste
- 100g parmesan cheese, finely grated
- Preheat grill.
- Place water or wine into a large pot and, with lid on, bring to a rapid boil.
- Wash and clean Mussels, removing beards.
- Add Mussels to boiling water and boil for 5 minutes or until the Mussels open. Discard any Mussels that do not open.
- Place Mussels onto a baking tray and allow to cool a little before removing and discarding top shells. Release each Mussel from its shell, remove chewy Mussel centres and place back into shell - this makes them easy to eat. Set to one side.
- Melt butter in a saucepan and mix in oil, parsley, garlic, and seasoning.
- Place a spoonful of the mixture over each Mussel, sprinkle with parmesan and place under the grill for a couple of minutes.
- Allow to cool before eating as they do tend to burn lips. A very tasty starter - best enjoyed with friends around the barbecue!
An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.