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

1. 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.
2. 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.
3. 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.