- 1 pound [454 g] fresh mussels
- 3 tablespoons [45 mL] water
- 1 tablespoon [15 g] butter, melted
- 1 tablespoon [15 mL] olive oil
- 3 tablespoons [45 g] freshly grated Parmesan cheese
- 2 cloves garlic, finely chopped
- 1/2 teaspoon [2.5 mL] freshly ground black pepper
- Crusty bread pieces, to serve
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- Rub mussels to remove any sticking shellfish and remove hairs.
- Using a knife, bang on each closed mussel; throw away any mussel that does not open-up.
- Pour water into a large casserole; bring to a boil before adding mussels.
- Cover and leave mussels to steam for approximately 5 minutes, until they open-up well.
- Drain and throw away still closed mussels.
- Break-up and remove top half shell of mussels reserving lower half of shell with the mussel still attached.
- Preheat barbecue to medium intensity.
- Into a large bowl, mix together melted butter, olive oil, freshly grated Parmesan cheese, chopped garlic and freshly ground black pepper.
- Spoon a little of the mixture onto each mussel.
- Arrange mussels side-by-side, shell side down, into a casserole; transfer onto hot barbecue rack.
- Cook mussels until really hot and sizzling.
- Serve mussels immediately, along with crusty bread pieces.
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