Musclos amb all i julivert (Grilled mussels with garlic and parsley)
They are grilled with a deliciously fragant topping of Parmesan cheese, garlic and parsley, which helps to prevent the mussels from becoming overcooked.
* 1 kb fresh mussels
* 3 tbsp water
* 1 tbsp melted butter
* 1 tbsp olive oil
* 3 tbsp freshly grated Parmesan cheese
* 2 garlic cloves, finely chopped
* 1/2 tsp coarsely ground black pepper
* crusty bread
Cooking Time 45 Mins.
Scrub the mussels throughly, scraping off any barnacles with a roundbladed knife and pulling out the gritty beards. Sharply tap any open mussels and discard any that fail to close or whose shells are broken.
Place the mussels in a large pan and the water. cover the pan with a lid and steam for about 4 minutes, or until the mussel shells have opened. Drain the mussels well and discard any that remain closed. Carefully snap off the top shell from each mussel, leaving the actual flesh still attached to the bottom shell.
Balance the shells in a flameproof dish, packing them closely together to make sure that they stay level.
Preheat the grill to high. Put the melted butter, olive oil, grated Parmesan cheese, parsley, garlic and black pepper in a small bowl and mix well to combine.
Spoon a small amount of the cheese and garlic mixture on top of each mussel and gently press down with the back of the spoon.
Grill the mussels for about 2 minutes, or until the are sizzling and golden. Serve the mussels in their shells, with plenty of bread to mop up the delicious juices.