As well as steaming, mussels can be baked, grilled, pan-fried or deep-fried. As long as they are cooked, they can also be added to salads, pasta dishes, stir fries, sauces, soups or stews.
Prep Time: 10 min | Serves: 6Ingredients
12-18 mussels
200 ml white wine
2 cloves garlic, crushed
62.5 ml butter
25 ml finely chopped parsley
pinch salt
25 ml Parmesan cheese
Method
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.
Tips
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.
Cuisine: Global
Category: Appetisers
- Posted5-Oct-2009
- Total Views287
- Word Count330
- Commentvia Twitter
More Recipes/Articles in "Appetiser Recipes"
- 5-Oct-2009Snoek Pies
- No fish is more traditional to the Cape than the snoek. Fresh snoek is obtainable in season - smoked and frozen snoek is available in most supermarkets throughout South Africa. Smoked snoek is delicious and makes interesting hors d’oeuvres, as well as pies, souffles, quiches and roulades…
- Total Views: 213 | Word Count: 362
- Continue reading →
- 5-Oct-2009Coarse Chicken Liver Pâté
- Most pâtés are much simpler to prepare than you might expect. Poultry, liver, crayfish, meat, seafood, and vegetables are all candidates for pâté. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, moulded or unmoulded…
- Total Views: 200 | Word Count: 667
- Continue reading →
- 5-Oct-2009Crumbed Anchovies
- A delicious, salty treat to serve as part of an antipasto tray or with drinks. If you can’t get anchovies, replace with 400g fresh OR frozen sardines…
- Total Views: 183 | Word Count: 197
- Continue reading →
- 5-Oct-2009Avocado Mousse with Smoked Trout
- This delightful appetiser using avocados and smoked trout is quick and easy to make. Ensure your avocados are perfectly ripe, by buying them a few days in advance, while they are still firm. Wrap in newspaper and leave to ripen at room temperature…
- Total Views: 175 | Word Count: 306
- Continue reading →
- 5-Oct-2009Snoek Sambal
- The recipe for fish sambals - very spicy fish spread - was brought to South Africa by Malay slaves and adapted for the fish available locally. Snoek is one of the best fish for this hors d’oeuvre which is traditionally served with moskonfyt…
- Total Views: 169 | Word Count: 246
- Continue reading →


Follow us on Twitter

