Broiled Mussels Recipes

BROILED MUSSELS WITH GARLICKY HERB BUTTER

Steps:

• In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod until mixture is combined. Scrape into a bowl.
• In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
• Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Mussels may be made up to 1 day ahead up to this point; wrap baking sheets and mussels in plastic wrap and refrigerate. When ready to serve, heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray(s) to the oven and broil until bread crumbs are golden, 1 to 2 minutes.

BROILED GARLIC MUSSELS (MOULES GRATIEES )

Steps:

• Scrub the mussel under cold running water. Remove beards and discard any opened ones. Put in a pan with the wine, cover and steam for 5-8 minutes.
• Strain and reserve the cooking liquid. Discard any that aren't open. Remove the top half of each mussel shell and discard.
• Preheat the broiler.
• Melt the butter in a large skillet, saute shallots until soft, add the garlic and cook an additional 1-2 minutes. Add bread crumbs and saute until lightly browned, remove from heat and stir in the herbs. Moisten with some of the reserved liquid. Season to taste with salt and pepper.
• Sprinkle the crumb mixture over the mussels ( in their half shells) and arrange on baking sheet. Top with shredded Parmesan. Broil in batches, for 1-2 minutes until the topping is crisp and golden. Keep the first batch warm while you finish the rest.
• Garnish with basil leaves and serve.

BROILED MUSSELS

Steps:

• Wash and scrape the mussels thoroughly under cold running water and remove the beards. Put the mussels in a pan, without any water, and heat until the shells open. (Any that remain unopened must be discarded.) Discard the empty shells, and loosen the mussels from the other shells. Arrange the mussels, in the bottom shell halves, in a cooking tray. Mix together the bread crumbs, parsley, garlic, chives, olive oil, salt and pepper. Spoon the mixture over each mussel and leave for about half an hour before cooking.
• Put the mussels under a preheated broiler for just a few minutes to brown the crumb mixture and form a crust over the mussels. Try not to overcook.

BROILED MUSSELS WITH GARLIC AND WHITE WINE

Steps:

• Thoroughly wash mussels and rinse with cold water. Remove beards. Carefully shuck mussels and place meat in one half shell. Place in shallow baking dish. Melt butter in pan. Add garlic and shallots and sautee approx 2 min. Add wine and continue until shallots are tender. Add chopped parsley and lemon juice, stir and remove from heat. Spoon garlic mixture over mussels. Salt and pepper to taste. Broil until garlic becomes crisp and mussels reach internal temp of 150°.