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Grilled mussels with parmesan & parsley

Serves: 4

Cooking time: 35


  • 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

Cooking instructions

  1. Preheat grill.
  2. Place water or wine into a large pot and, with lid on, bring to a rapid boil.
  3. Wash and clean Mussels, removing beards.
  4. Add Mussels to boiling water and boil for 5 minutes or until the Mussels open. Discard any Mussels that do not open.
  5. 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.
  6. Melt butter in a saucepan and mix in oil, parsley, garlic, and seasoning.
  7. Place a spoonful of the mixture over each Mussel, sprinkle with parmesan and place under the grill for a couple of minutes.
  8. 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.