Mussels with Parmesan Butter

Mix the thyme, butter, lemon, garlic, breadcrumbs and cheese in a bowl. Set aside. Discard any open mussels (that won’t close after a firm tap), and place in a pan with 100ml of water and some seasoning. Cover and heat until simmering, then reduce the heat to low and leave to steam for 4 mins, shaking the pan regularly.
Drain the mussels and discard any that remain closed. Pull the top shell off each mussel and place the remaining bottom shell with the meat inside on a baking tray, open-side up. Preheat the grill, place a little parmesan butter mixture on each one, and cook until golden and bubbling. Serve with crusty bread.

40 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box