Prep time: About 15 minutes
Cooking and baking time: About 30 minutes
Calories per serving: 244 (based on 4 servings)
2 lbs fresh mussels, steamed
2 cups Chardonnay (white wine), optional
4 tbsps unsalted butter, melted
1 tsp parsley flakes
½ tsp crushed red pepper flakes
2 cloves garlic, minced
½ tsp parsley flakes, optional
½ tsp lemon juice
¼ tsp lemon rind, finely grated (optional)
3 oz Taste of Inspirations Reduced Fat Feta Cheese, grated
Clean the mussels by rinsing them in flowing water. I used a colander (strainer) in rinsing mine and found this to be easier. Set aside.
Bring about 4 cups of water and white wine into a boil. Your will need a large pot to do the job. Add about a tablespoon of sea salt. Once boiling, add the mussels and lower the temperature to medium high. Let the wine reduce for about 10 minutes. Your mussels will be about done at this time.
Scoop the cooked mussels from the pot and transfer back onto the colander. Secure the mussels in a safe place and allow them to cool for a few minutes.
Preheat the oven to 375 deg F (190 deg C).
In a small bowl, whisk the melted butter, black pepper, pepper flakes, garlic, lemon juice and lemon rind. Add some parsley flakes and keep whisking.
Line a shallow baking pan with aluminum foil. Remove the extra shell from each mussel and line up the ones with mussel meat on the baking pan. Scoop about a teaspoon of the lemon butter mixture on each shell. Top with feta cheese or any cheese of your choice. Bake for about 15 minutes.
Enjoy as an appetizer or beer match 🙂
Notes: Did you know that mussels that do not close when you touch them should be discarded? When picking your mussels, keep this in mind. The ones that do not close are not fresh.
You can save the water/wine mixture if you wish. It makes for good dipping soup for bread. Just add minced garlic and warm it up and you have a nice mussel flavored broth.
Eat well and be well. – Ella Bella