Garlic butter broiled mussels in easy steps
Of all the mussels recipes this has to be the easiest one: Delicious, finger-licking garlic butter broiled mussels! Mussels are among the affordable seafood and are quite easy to cook as you only need a few minutes.
Don't make the mistake and cook them longer, as they turn somehow rubbery and you definitely want to avoid that!
So, this is a quick, easy and cheap recipe with a delicious result. What's not to like about it?
For this recipe we prefer the frozen greenshell mussels of New Zealand. Nope, we didn't get any compensation for saying that; we just LOVE them. They're already cleaned, they are large, packed in their shell (only the half shell with the meat) and they're delicious!
Of course you can also use fresh mussels for this recipe (see the section bellow the ingredients), but then you have to spend a few more minutes to prepare them.
Their taste is very rich because of the butter mixing with their juices, and the garlic provides intensity in flavor. On top of that, we added parsley which brings freshness to the dish, making it impossible to resists. Even people who don't like seafood that much enjoy those mussels! They will make them question their tactic.
You can serve them as an appetizer in your parties (always a great hit), as they are very great to look at as well. You don't need to prepare ahead, just mix the butter and the garlic and throw them in the oven for a couple of minutes (if you use the frozen ones as suggested). Then you just serve with parsley. As simple as that.
We believe this dish is especially great during the summer, as a starter for a seafood pasta meal. We often have this dish before serving shrimp pasta and the combination is exquisite.
So let's see the simple recipe for making these delicious mussels!
- 500gr/17oz/1lb mussels, cleaned half-shells * **
- 25gr/1oz (2 tablespoons) butter, in room temperature
- 3 garlic cloves (20gr/0.7oz), minced
- 10gr/0.4oz parsley, finely chopped (about 3/4 cup loosely packed chopped leaves)
- salt, pepper
* we prefer green shell New Zealand mussels for this recipe, which are frozen cleaned half-shells. Thaw according to their instructions, rinse and pat dry before using them.
If using fresh mussels: a) Tap the mussels with your fingers, and discard any mussels that remain open, b) scrub the shells under running water, c)remove any beards, d) add the mussels in a heavy small pot and add 1/4 cup of white wine and 1/4 cup of water, e) Place the pot over medium-high heat, cover with the lid, and steam for 5-8 minutes, shaking the pot occasionaly, f) Transfer to a bowl and discard any mussels that remain closed, g) when cold enough to handle, take away the empty half of each shell.
Place the butter in a bowl and add the minced garlic. Whisk well to incorporate and soften. You need to create a soft paste.(pic.1)
Line a baking dish/rack/pan with parchment and arrange the mussels on the surface (raw side up). Turn on the oven broiler (if there's a setting set it to the highest one). While this is heating up, add a little garlic butter on top of each mussel. It's about 1/3 teaspoon per mussel. (pic.2)
Put the dish/rack/pan under the broiler, on the top oven rack position (about 10-15cm/4-6in from the broiler). Broil for 2-4 minutes. The mussels are ready when the garlic-butter becomes golden and crisp.
Allow them to cool a bit, sprinkle some parsley on top of each and serve! Kali oreksi!
1. This is an ideal starter for any meal with seafood.
2. Every half shell will contain a little juice from the mussel and the butter which is fantastic. Do not discard.
3. If you want to just suck each mussel from the shell when ready (like on oyster): you can cut the meat from the shell with a small knife and then place it inside again, before you add the garlic butter.
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