Mussels with Parmesan and White Wine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

For this appetizer, you'll need large New Zealand mussels, about the size of a child's palm. Alternatively, any other large mussels will do. Pair the mussels with a lively and assertive white wine, such as Gewürztraminer or Riesling. Finer wines simply won't stand up to the robust mixture of garlic, briny essence, and Parmesan.

Ingredients

Ground Black Pepper - to taste
Salt - to taste
Dry White Wine - 7 fl oz
Garlic - 4 cloves
Parsley - 0.7 oz
Parmesan Cheese - 3.5 oz
Butter - 0.7 oz
Olive Oil - 1 fl oz
Pasta shells - 2 lbs

Step by Step guide

Step 1

Pour the mussels with equal parts water and white wine, and cook for three minutes after the mixture comes to a boil.

Step 2

In a bowl, combine melted butter, olive oil, crushed garlic, finely chopped parsley, grated Parmesan cheese, a pinch of salt, and pepper to taste.

Step 3

Remove one shell from each mussel, leaving the half that contains the meat. Brush the mussels with a mixture of oil, garlic, parsley, and Parmesan cheese, then grill them over high heat.

Step 4

As soon as the cheese starts to melt and the butter begins to bubble, remove the mussels from the heat and transfer them to a serving dish. Be sure to serve them at the table before the melted cheese hardens again.