Italian style mussels that are incredibly quick to prepare.
Serves: 4. Chef: John Campbell.
1kg medium-sized mussels
100ml water or white wine
50ml olive oil
2 tbsp fresh parsley, finely chopped
2 cloves garlic, finely chopped
Sea salt and freshly ground black pepper
100gm parmesan, finely grated
1. Preheat grill.
2. Wash and clean mussels, removing the beards.
3. Place water or wine into a large pot and, with lid on, bring to a rapid boil. Add mussels to pot and boil for 4 minutes or until mussels open.
4. Place mussels onto a baking tray and allow to cool a little before removing and discarding top shells and chewy mussel centres. Release each mussel from its shell – this makes them easy to eat.
5. 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.