Grilled mussels with garlic and parsley

Grilled mussels with garlic and parsley

“This way of preparing mussels is sometimes called moules farcies au beurre d’escargot (mussels with snail butter), as this combination of garlic and parsley is often used to stuff those other shells so associated with French cooking.

Grilled mussels with garlic and parsley

These make a delicious starter and they look impressive too. Forgivingly, you can prepare them a few hours ahead. Just cover them and put them in the fridge, then whoosh them under the grill just before you want to serve them. You’ll honestly look like a genius and the kitchen will smell like the very best French restaurant.”

  • Serves icon Serves 4 as a starter
  • Time icon Hands-on time 30 min, plus cooling

“This way of preparing mussels is sometimes called moules farcies au beurre d’escargot (mussels with snail butter), as this combination of garlic and parsley is often used to stuff those other shells so associated with French cooking.

These make a delicious starter and they look impressive too. Forgivingly, you can prepare them a few hours ahead. Just cover them and put them in the fridge, then whoosh them under the grill just before you want to serve them. You’ll honestly look like a genius and the kitchen will smell like the very best French restaurant.”

Nutrition: per serving

Calories
577kcals
Fat
46.1g (24.9g saturated)
Protein
18.2g
Carbohydrates
12.8g (2.8g sugars)
Fibre
0.9g
Salt
0.7g

Ingredients

  • 30g unsalted butter
  • 2 small (80g) shallots, halved and sliced
  • 4 large garlic cloves, halved, any green germ removed and sliced
  • 200ml dry white wine
  • 1kg large mussels, cleaned

For the herb butter

  • 140g unsalted butter, softened
  • 2 tbsp crème fraîche
  • Bunch parsley
  • 3 tbsp ground almonds
  • 2 garlic cloves, halved, any green germ removed and finely chopped
  • 1 small shallot, very finely chopped
  • ¼ tsp paprika
  • 2 tbsp lemon juice
  • 50g fine fresh breadcrumbs
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Method

  1. To make the herb butter, mix the butter and crème fraîche in a small food processor or in a bowl with a wooden spoon until very smooth and well combined. Pick the leaves from the parsley, reserve a couple of stalks, then finely chop the leaves. Mix in the parsley leaves, almonds, garlic, shallot, paprika and a pinch of salt and pepper. Beat in the lemon juice a little at a time. Set aside at room temperature.
  2. To cook the mussels, warm the butter in a large saucepan with a lid over a medium heat. Add the shallots and garlic and fry for a couple of minutes. Add the white wine and the reserved parsley stalks, turn the heat right up and simmer for 5 minutes. Add the mussels, put the lid on and cook for 4 minutes, just until the mussels are opened. Strain the mussels in a colander (you can keep the liquid to use in a fish soup, or to use in a sauce for white fish). Let the mussels cool completely. Discard any that haven’t opened.
  3. When the mussels are cold, remove the flesh from the shells. Discard half the shells and place a mussel in each remaining shell.
  4. Spread the herb butter generously over each mussel, making sure each one is generously and completely covered, then scatter on the breadcrumbs in an even layer. Arrange the mussels on a baking tray – arranging them on small mounds of rock salt stops them from moving around or tilting and makes sure all of the delicious herb butter stays in the shell. If you don’t have any rock salt, you can make tiny mounds of crumpled foil and nestle the shells on them.
  5. Heat the grill up as high as it will go. Grill for a couple of minutes, just until bubbling and golden. Serve straight away.

Nutrition

Calories
577kcals
Fat
46.1g (24.9g saturated)
Protein
18.2g
Carbohydrates
12.8g (2.8g sugars)
Fibre
0.9g
Salt
0.7g

delicious. tips

  1. To clean mussels, rinse them under cold running water, giving them a good scrub and removing any ‘beards’ (the hairy fibres that sprout out from the shell). Discard any that don’t close when firmly tapped on a work surface.

  2. You can make this dish up to the end of step 5, then reserve in the fridge for up to 6 hours.

Buy ingredients online

Recipe By

Debora Robertson

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