As well as steaming, mussels can be baked, grilled, pan-fried or deep-fried. Garlic mussels are steamed and grilled. As long as they are cooked, they can also be added to salads, pasta dishes, stir fries, sauces, soups or stews.
200 ml white wine
2 cloves garlic, crushed
62,5 ml butter
25 ml finely chopped parsley
25 ml Parmesan cheese
Clean mussels and place in a saucepan with white wine
Add water to cover and steam until shells open, about 5 minutes
Remove empty half-shells and discard any mussels that have not opened
Place remaining (in half-shells) in fireproof ramekins
Strain cooking liquor and set aside
Work garlic into butter with parsley and salt, and spread a little on each mussel
Sprinkle each with a little cooking liquor and Parmesan cheese
Grill until butter has melted and browned slightly
Serve at once.
Mussels need only a few minutes cooking, so therefore when adding them to other recipes, they should be added at the last moment, in order to prevent over-cooking. Over cooked mussels are quite tasteless, rubbery and a bit of a let down.
When buying fresh mussels, be sure they are live, with a tightly closed shell, though they will gape when exposed to warmer temperatures; their shells should close at least partially right away when you tap or jostle them.
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