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4 (pound) fresh mussels, scrubbed and debearded
1/2 (cup) unsalted butter, softened
4 (whole) garlic cloves, finely minced or pressed
4 (tablespoon) fresh parsley, chopped
Pinch (to taste) fresh ground black pepper
1 (large) lemon, cut into wedges
- 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. Fresh bread for dipping.