Approximate cooking time: 10 minutes
Serves 4 – 6
Ingredients:
- 4 lbs fresh mussels, scrubbed and debearded
- 1/2 cup unsalted butter, softened
- 4 garlic cloves, finely minced or pressed
- 4 tbsp fresh parsley, chopped
- Pinch (to taste) fresh ground black pepper
- 1 large lemon, cut into wedges
Directions:
- Preheat oven to 425 degrees F.
- Thoroughly beat softened butter, garlic, parsley and pepper with wooden spoon or mash together with fork. Remove and discard top shell of each mussel and place mussels on a baking sheet. To remove top shell: using an oyster or clam knife, hold the mussel with a towel to protect your hand. Slide the knife between the shells and gently work the knife around the shell until it opens. Do this over a bowl to catch the liquid from the mussels. Drizzle liquid from mussels over the mussels.
- Apply garlic butter mixture to mussels and bake for 7 minutes.
- Serve garnished with a wedge of lemon and sprig of parsley.
Photo Credit: Tasty Kitchen