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Mussels: Garlic Mussels on the Half Shell

Source of Recipe


From "Appetizers" by the editors of Sunset magazine






List of Ingredients



• 1-1/2 lbs. mussels
  
• 1 cup dry white wine
  
• 1/4 cup olive oil or salad oil
  
• 1/3 cup freshly grated Parmesan cheese
  
• 3 large cloves garlic, minced or pressed
  
• 1 Tbsp finely chopped parsley
  






Instructions



1. Sort through mussels, discarding any with open shells that do not close when covered with water. Scrub shells well with a stiff brush under running water. Pull out or cut off tough brown hairlike byssus or "beard."
   
   
2. In a large pan, combine mussels and wine. Cover and simmer over medium-high heat just until mussels begin to open (about 5 minutes). Remove pan from heat. Meanwhile, in a small bowl, stir together oil, 3 tablespoons of the cheese and garlic; set aside.
   
   
3. When cool enough to handle, remove mussels from shells, discarding any unopened shells. Pull shells apart; discard half of them. Arrange remaining shells in a single layer in a shallow dish or pan that can go under broiler. Put a mussel in each shell, then drizzle evenly with oil mixture. Broil 4 inches from heat just until cheese begins to melt and mussels are hot (about 5 minutes). Sprinkle with parsley and remaining cheese.
   
   Serve at once with wooden picks to spear mussels.
   
   Makes about 3 dozen appetizers.