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How to make mussels in garlic butter with breadcrumbs

Published: 20-Oct-2012 (18:05); Viewed: 3705; Difficulty: 4 out of 10

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How to make mussels in garlic butter with breadcrumbs
This is a bit complicated Mussels dish, but the greatest advantage of this mussels in garlic butter, it can be frozen about 10-15 minutes before end of cooking, or taken from the freezer 10-15 minutes before serving and quickly cooked. Some shops have these ready made, frozen mussels in garlic butter with breadcrumbs, but home made mussels usually far better them.

step-by-step instructions

  1. Ingredients for one kilo of mussels. This amount will be enough as a light snack for three persons.
    • Fresh mussels, 1 kg. Do not use boiled one, because the boiling procedure is very important to add some taste and flavours.
    • White wine, 1 glass.
    • Butter, 125 gm. You can use salted or unsalted butter, but the final amount of salt will be different.
    • Breadcrumbs, 100gm
    • Garlic, 3 cloves for the butter and the rest of the bulb for the boiling.
    • Thyme, small bunch
    • Parsley, medium bunch.
    • Dill, small bunch.
    • Bay leaves, 3-4 leaves
    • Salt to salt butter to taste
    • Allspice seeds, ½ tbsp
    • Lemon for serving

  2. Wash mussels in the running cold water.

  3. Add wine to a large frying pan with the lid. Add slightly pressed garlic, allspice to the wine. Add thyme and stems of parsley (leaves will be used for the butter preparation). Bring it to boil.

  4. Add mussels and tightly close with the lid. Mussels should not be boiled, but they should be steamed and covered by foam from boiling wine. Cook them for 5 minutes.

  5. Now it is a good time to prepare the garlic butter, or you can prepare this butter in advance. Mix worm, but not melted butter with pressed garlic, finely chopped dill and parsley leaves, and a pinch of salt.

  6. Add breadcrumbs and mix butter with breadcrumbs well. Check this butter for the salt and add some if necessary.

  7. Drain and chill down mussels. Discard any unopened mussels. Open the mussels shell, discard one half. In other half disconnect mussel body from the shell and put it back. Cover the mussels shell with garlic butter. Store all mussels on the tray.

  8. Place mussels on the backing tray, preferably with foil. Grill them until the surface og the breaded butter turns brown.

  9. Remove from the grill and serve with slice of lemon.

tips and tricks

  • If the breadcrumbs are not fine enough, it will be better to grind them in a mortar.
  • When mussels are filled with garlic butter – it is possible to freeze them for future use.
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by: Librarian
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tags: butter; garlic; grilling; mussels; restaurant recipes
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