In Europe, they say it is safer to eat mussels, or any shellfish for that matter, in the months with an r. I have heard this is because there is less algae in chilly water and because they are busy making babies during the other months. Not sure what the facts are here but it is nice to have a season for mussels.
We just had our first mussels of the fall season. They were fantastic! This recipe is for garlic lovers and for people sceptical to mussels. You might never want them another way!
For 6 persons
Preparation time – about 1 hour
You need mussels, butter, garlic, parsley and breadcrumbs.
3 kilo mussels – checked and cleaned – this is the most time consuming part of the operation but every moment spent here will be richly appreciated in the days following. First time preparing mussels, buy certified mussels in the net bags or check out a reliable tutorial. I have heard the internet is full of them.
Steam mussels in an inch of salt water for 10 minutes, stir up from the bottom after 5 minutes. Drain mussels – Achtung ! throw away any mussel that has not opened completely! Remove the lovely mussel from the shells and arrange desired amount of shells in one little ovenproof dish per person. Place loosened mussel in the shells, two to three per shell. Set aside.
Butter Mix500 gram soften salted butter 1 large garlic pressed, more according to taste handful of cut parsley
Mix butter and garlic until the mixture is smooth, fold in parsley. Spoon 1 teaspoon of butter mixture per shell.
Sprinkle lightly toasted breadcrumbs over the shells. Bake for 5 minutes at 200 degrees.
Garnish with flat leaf parsley and serve with french bread.
Special thanks to R. Herløe for the yummy recipe!
Some other recipes I am hankering to try: