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Mussels are probably my favorite shellfish and my wife absolutely loves this mussel appetizer recipe. This dish combines mussels with butter, garlic, parsley, lemon and white wine to bring out its delicious briny seafood flavor.
Prep Time: 10 minutes
Cooking Time: 20 minutes
1/2 Cup Dry White Wine
2 lb. Mussels beards removed and cleaned
1 Cup Butter (at room temperature)
4 Garlic Cloves Minced
1/3 Cup Italian Parsley chopped
1 Tablespoon Lemon Juice (freshly squeezed)
When cleaning the mussels make sure that all of them are shut closed. Discard any mussels with shells opened.
Pour the wine into a large deep skillet that comes with a lid. Bring the wine to a simmer and add in the mussels. Cover and let cook for 7-8 minutes or until the mussel shells open. Set aside to cool. Discard any mussels whose shells remained closed.
While the mussels cool, combine the butter, garlic, parsley, lemon juice plus one tablespoon of the wine-mussel broth in a small bowl. Stir the items together until they form a well mixed buttery paste. Set aside.
Place an oven rack to the top shelf and preheat the oven to a broil. Line a large rimmed baking sheet with aluminum foil. Remove the top shells of the cooled mussels and discard the empty shells. Arrange the half-shell with mussels on the baking sheet. Using a teaspoon or your fingers, place a small amount of the garlic butter on top of each mussel (enough to cover the meat). Place the baking sheet into the oven to broil for 4-5 minutes. Remove and serve hot with lemon wedges on the side. Also goes well with crusted bread to mop up the sauce.
Tip: For a breaded version of this dish, add bread crumbs on top of mussel and then cover it with the garlic butter mixture before placing it in the oven. Keep an eye on the mussels while they broil. The goal is for a golden brown bread crust without burning the bread (about 3-5 minutes in the broiler).