Grilled Mussels

1. 1

   Scrub the mussels under cold water, trim off the beards.

2. 2

   Place the mussels in a large pot, add the wine, cover and bring to a boil over moderately high heat.

3. 3

   Steam until the shells open, about 5 minutes.

4. 4

   Remove from the heat; discard any mussels that did not open.

5. 5

   In a medium bowl, blend 1-1/2 sticks of the butter with 2 TB of the garlic, 2 TB of the parsley, the chervil, and 1/4 tsp of the pepper.

6. 6

   In a small saucepan, melt the remaining butter.

7. 7

   In a medium bowl, combine the bread crumbs with the remaining 1 TB garlic, 3 TB parsley, and 1/2 tsp pepper.

8. 8

   Add the cheese and stir in the melted butter to moisten the crumbs.

9. 9

   Preheat the broiler.

10. 10

    Pull off half of each mussel shell.

11. 11

    Spread about 1/2 tsp of the garlic butter over each mussel and sprinkle evenly with the bread crumbs, pressing down gently so they adhere.

12. 12

    Place the mussels on a baking sheet in a single layer and broil until the bread crumbs are golden brown, about 2 minutes.

13. 13

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.