Alive and Cooking

Garlic Mussels

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20 mussels, cleaned
3 cloves garlic, minced
200 g unsalted butter, cubed and room temperature
1 heaped tbsp. fresh parsley, roughly chopped
150 ml dry white wine


In a deep pot, pour in the wine, tumble in the mussels, cover and steam until the shells open.
Pour the mussels into a deep dish and set aside to cool.
Combine the butter, garlic, 1 tsp. breadcrumbs and parsley. Mash with a fork to combine.
Remove and discard the empty top shell of each mussel. Cover each mussel with a good dollop of garlic butter and sprinkle with breadcrumbs. Pop under a hot grill until the breadcrumbs turn golden and serve.
Makes 20

Garlic Mussels