Mussels with Parmesan Butter

Charmaine Lu -
  • 50g butter
  • 1 tbsp chopped thyme
  • 1 crushed garlic clove
  • 1 tsp lemon juice
  • 25g fresh white breadcrumbs
  • 20g grated parmesan
  • 1 kg fresh live mussels, cleaned
  • 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