Mussels with a Parsley Crust

Name: Mussels with a Parsley Crust
Yield: Serves four
Cuisine: Spanish
Ingredients: 450 g/1 lb fresh mussels; 45 ml/3 tbsp water; 15 ml/1 tbsp melted butter; crusty bread, to serve; 2.5 ml/½ tsp coarsely ground black pepper; 2 garlic cloves, finely chopped; 30 ml/2 tbsp chopped fresh parsley; 45 ml/3 tbsp freshly grated Parmesan cheese; 15 ml/1 tbsp olive oil

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The stormy Atlantic coast of Spain produces the best mussels in the world. Known as Mejillones in Spain, they grow to enormous size in a very short time, without becoming tough. Here they are grilled with a deliciously fragrant topping of Parmesan cheese, garlic and parsley, which helps to prevent the mussels from becoming overcooked.

Ingredients

450 g/1 lb fresh mussels
45 ml/3

Europe
Spain
Fish course
Pescatarian
Mediterranean

Method

Scrub the mussels thoroughly, scraping off any barnacles with a round-bladed knife and pulling out the gritty beards. Sharply tap any open mussels and discard any that fail to close or whose shells are broken.
Place the mussels in a large pan and add the w

Ingredients

Method

Photos