Roasted Mussels with Shallot, Garlic and Parsley Butter
🛒Ingredients (Grocery List)
7 tbsp Butter, softened
2 small Shallots, finely chopped
1 or 2 Garlic cloves, finely chopped
Chopped Parsley leaves
Salt and Pepper
3 to 4 pounds large Mussels, scrubbed and debearded
🍴Serves: 4
⏰Prep Time: 40 min
⏱️Cook Time: 10 min
🥣Instructions
1. Preheat the oven to 425 degrees.
2. In a bowl, beat 6 tablespoons of the Butter with the Shallots, Garlic, and Parsley. Season with Salt and Pepper.
3. Add the Mussels and remaining 1 tablespoon of Butter to a pot, cover, and cook over high heat, stirring once or twice, just until they open, 3 to 5 minutes. Remove the pot from the heat.
4. Reserve the Mussel broth for another use. Detach the meat from the Shells. Replace 2 or 3 Mussels in a shell, discarding the extra shells and any unopened Mussels. Transfer the Mussels to individual gratin dishes or a large one. Dot with the flavored Butter. Set on a baking sheet.
5. Transfer the baking sheet to the top rack of the oven and bake until the Mussels are sizzling and lightly browned, 3 to 5 minutes. Serve at once.
💡Tips
I like to roast my stuffed Mussels in individual gratin dishes. That makes serving easy and you don’t lose any delectable sauce.
For a crispy variation, sprinkle stale breadcrumbs over the Mussels before roasting them.
