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Broiled Garlic & Parmesan Mussels

The perfect mussel dish for a dinner party or pot luck.
Course Appetizer
Cuisine Italian
Keyword Dinner Parties, Mussel Recipes, Mussels
Total Time 15 minutes
Servings 24 mussles
Author Chef's Notes

Ingredients

Court Bouillon Recipe

  • 1 L Water
  • 1 cup White Wine
  • 2 Bay Leaves
  • 12 Peppercorns
  • ½ cup Sliced Onion
  • ¼ cup Sliced Celery
  • 2 teaspoon Kosher Salt
  • 2-3 Sprigs of Parsley

Garlic & Parmesan Breadcrumbs

  • 2 tbsp Garlic Butter
  • ¼ cups Breadcrumbs
  • 2 tablespoon Parmesan

Mussels

  • 24 Mussles
  • 1 batch Court Bouillon
  • 1 batch Garlic and Parmesan Breadcrumbs

Instructions

Court Bouillon Recipe

  • Combine all the ingredients in a medium-sized pot. Boil for 5 minutes then strain and discard the solids, saving the liquid.

Garlic & Parmesan Breadcrumbs

  • Melt the garlic butter and mix in the breadcrumbs and parmesan.

Garlic Parmesan Mussels

  • Poach the mussels in gently simmering court bouillon for 7-10 minutes or until all of the mussels have opened.
  • Remove the mussels from the liquid, and cool in the fridge for an hour.
  • Break the mussel shells in half and throw away the top shell.
  • Loosen the mussel from the bottom shell, and cover loosely with the breadcrumbs. Repeat this until all of the mussels have been covered.
  • Place the mussels on an oven-safe pan and broil on high heat for 2-3 minutes or just long enough to brown the breadcrumbs.
  • Serve the mussels hot.