Parmesan & Garlic Stuffed Mussels

we use New Zealand green-lipped mussels. Apparently they're extremely nutritious

we use New Zealand green-lipped mussels. Apparently they’re a ‘superfood‘ (media hype alert)

Last week marked a milestone for me.

I tried oysters for the very first time. They came in a half-shell, icy cold and served with what can only be described as a lemon parsley dipping goo.

The lemon parsley dipping goo was nice.

Seriously though, who enjoys oysters? Hands up? Anyone? Didn’t think so.

I just can’t get over the fishy, cold snot thing. And do you chew or swallow?

save the shells for a health-boosting fish stock

save the shells for a health-boosting fish stock

Problem is, I wish I loved oysters. They are chock-full of zinc which is good news for your heart and immune system.

Guess, I’ll settle for getting my zinc with other shellfish, like these tasty (and not at all snot-like) mussels.

Parmesan & Garlic Stuffed Mussels (serves 2)

  • 8 half-shell mussels
  • 2 cloves garlic, minced
  • 1/3 cup raw almonds
  • 1/4 cup grated parmesan, plus a tbsp
  • 1 tbsp butter
  • 1 shallot, peeled and finely chopped
  • 1/2 tsp oregano
  • 1 tsp thyme
  • sea salt
  1. Steam the mussels for 3-5 minutes until tender. Set aside.
  2. Melt the butter in a saucepan and add the herbs, garlic, shallot and a generous pinch of salt. Cook gently for 2 minutes until the shallot gets some colour. Take off the heat.
  3. Grind the almonds to a rough crumb in a food processor or grinder. Stir into the butter mixture. The nuts should absorb some of the butter and come together as a loose paste. Stir in 1/4 cup parmesan.
  4. Spoon a generous tsp of the mixture onto each mussel. Sprinkle with the remaining parmesan then place under the grill/broiler for 2 minutes until the cheese melts. Serve immediately.

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10 thoughts on “Parmesan & Garlic Stuffed Mussels

  1. Oh, I loves me some oysters! Maybe it matters where they come from; I’m lucky to be on the East Coast of the US, where some mighty fine oysters come from. Those mussels look excellent, too. Might have to try these! Can’t get the green-lipped ones, but the ones I can get are delicious!

  2. Pingback: Italian Mussel Stew | Things My Belly Likes

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