We love eating fresh mussels. They can be cooked a variety of ways whether as part of another dish or a meal by themselves and, on top of the fact that they taste good, they’re extremely good value. This recipe is great as a starter or excellent as a main meal. It’s one of those recipes that it doesn’t matter if you’re not precise about quantities. If you make too much that’s not a problem – just shell what’s left over and refrigerate together with some of the juice and they’ll make a great filling for a sandwich or a snack the next day. A scoop of mussels per person
- Ingredients (serves 4):
- 1 bunch of parsley
- 3-4 cloves of garlic (or more)
- 6 tbsps unsalted butter preferably at room temperature
- 2 tbps extra virgin olive oil
- 1 tsp each of sea salt and freshly ground black pepper
- ¼-½ cup pastis
Wash and scrub the mussels and place them in a large roasting pan.
Chop the parsley and garlic a food processor until reasonably fine.
Add the butter, oil, salt and pepper and the pastis. Quickly process to combine everything.
Scatter dollops of this mixture over the mussels. Cover the pan tightly with foil and place in a hot oven (220°C).
Cook for 10-15 minutes and then check if the mussels are opening. If they haven’t, re-cover, give the pan a shake and return to the oven for another few minutes. Alternatively place the pan on the stove to simmer for a few minutes. Sometimes they take longer than expected.
Serve in large bowls with plenty of crusty bread to soak up the delicious juices.