Mussels with Garlic Stuffing
You have to like your garlic for this one and, if you do, be sure to have lots of crusty fresh bread to mop up the delicious juices.
|4 pints (2.25 litres) cleaned mussels|
|3 cloves garlic, crushed|
|4 oz (110 g) butter, at room temperature|
|1 tablespoon lemon juice|
|1 heaped tablespoon chopped parsley|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 8, 450ºF (230ºC).|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Complete Cookery Course and Complete Illustrated Cookery Course
Place the prepared mussels in a large wide, dry saucepan, cover and cook over a low heat (there's no need to add any liquid) until they all open.
Remove and discard the empty half shells and throw away any mussels that haven't opened. Arrange the remaining mussels in their half shells in four individual heatproof dishes.
Next, in a basin, combine the butter, garlic, lemon juice and parsley, season with salt and pepper and mix well.
Place a small dab of the savoury butter on each mussel then put the dishes on the top shelf of the oven and cook for 5-10 minutes or until the mussels are sizzling noisily.
Serve immediately, still sizzling and bubbling.
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It's easy to forget about the humble mussel - but few things offer as much satisfaction as a speedy recipe like this, with the shellfish served in a mixture of its own juices and garlicky butter.
Camembert and mussels are both staple ingredients in Normandy, which is where this recipe drew its inspiration. It may sound unusual but you'll be surprised by just how good it is!
For me, mussels are still a luxury food that cost very little money. I don't think anything can match their exquisite, fresh-from-the-sea flavour. In this recipe every precious drop of mussel juice is used, which gives a lovely, concentrated flavour.
Mussels are so cheap yet are often overlooked by home cooks. Use them in this fragrant soup, made golden with saffron, for a wonderful dinner-party recipe. Nowadays mussels come ready-cleaned, so it's made in minutes!
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