Grilled Mussels with Garlic Butter and Parmesan

This delight was prepared in honour of a visit from our beloved (pesco-)vegetarian daughter on a glorious summery spring evening. It was served as a very moreish appetizer and was followed by mackerel tempura and salmon and swordfish yakitori.

I had something similar to this for the first time when visiting friends in Cape Town. They were made using pre-cooked frozen mussels in the half shell, which cuts down on the preparation a little. This version is made with fresh live mussels.

I hand selected two dozen large mussels from my favourite fish monger at the covered market in Oxford (Haymans Fisheries) during my lunch break. As an appetizer, allow about 6 large mussels per person.

Simply put the mussels in a pot with a lid with about 50ml of boiling water for 5 mins or so, or until all the mussels have opened. Allow them to cool enough to be able to be handled.

To prepare the garlic butter, put 2 or 3 large cloves of crushed garlic in a small bowl with about 50g of butter in the microwave for about 30 seconds or until the butter has just melted. Grate about 50g of fresh parmesan cheese.

Pre-heat the grill, then remove half of the shell from each mussel and using a small knife, detach the cooked mussel from the remaining half of the shell. Lay 

the mussels in their half shells on the grill tray, and using a teaspoon, dress each one first with a bit of the melted garlic butter and then with a sprinkling of grated parmesan.

Place them under the hot grill for no more than 3 or 4 minutes before transferring them to a serving dish and passing them around to your guests. Guaranteed to make you hungrier.

(Click here to see the newer article - Better photos and cooked using charcoal in a Weber - July 2011)