Ingredients
- 30 mussels, well scrubbed
- 1 cup water
- 1 cup firmly packed parsley leaves
- ½ cup grated parmesan cheese
- 1 clove garlic, peeled
- 1 lemon grated rind and juice of lemon
- ¼ cup olive oil
Method
- Remove the beards from the mussels and discard any that are open. Bring the water to a rapid boil in a large saucepan and add the mussels. Cover and boil for 4 - 5 minutes until the mussels have opened. Drain. Discard any that have not opened. Loosen the mussels from the shell, keeping them in one half.
- Place the parsley, parmesan, garlic and lemon rind and juice into a processor and process until chopped. Add olive oil to make a thick paste.
- Place a teaspoonful on top of each mussel in the shell. Grill under a high heat for 3 - 4 minutes until the parsley crust is beginning to brown. Serve hot.
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