Mussels with Parsley and Garlic Recipe

These mussels, flavored with garlic-herb butter and baked instead of steamed, beg for some crusty bread to sop up the wonderful sauce. Try them over pasta, too.

Active time: 20 min Start to finish: 35 min

Serves 4 as a first course or 2 as a main course.

INGREDIENTS

2 lb mussels (preferably cultivated), cleaned and beards removed

3 garlic cloves, coarsely chopped

1 cup fresh flat-leaf parsley

1/2 stick unsalted butter, cut into pieces

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

DIRECTIONS

Preheat oven to 450°F.

Spread mussels in a 13- by 9-inch baking dish. Blend all remaining ingredients to a paste in a food processor. Spoon mixture over mussels. Cover tightly with foil and bake in middle of oven until all mussels are open, 12 to 15 minutes. (Discard any unopened mussels.)

Tags: Garlic, Mussels, Parsley, Recipe

2 Responses to “Mussels with Parsley and Garlic Recipe”

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Beet Soup that's not Borscht: Curried Golden Beet and Carrot Soup with Lemongrass | The Fresh Dish says:

January 14, 2009 at 12:53 am

[...] I know, sounds sort of weird I thought too, but this spontaneous invention tasted absolutely delicious. Over the holidays, I was lucky enough to head back to San Francisco, my old stomping grounds. One night we ventured into the Mission neighborhood and had dinner with some of Aimee’s family at Frjtz. Frjtz is really a Belgian/French casual dining restaurant serving excellent Fries (chips really), crepes and best of all as I learned, Mussels. [...]