I love mussels. I especially love the mussels sold at Costco. Their mussels are huge and meaty and always incredibly fresh. Plus, you can get a five pound bag of mussels for about four bucks. My favorite way to eat them is to steam them in chardonnay: http://terrygruggen.blogspot.com/2012/07/mussels-steamed-in-chardonnay.html
Thanks to Jamie Purviance from Weber Grills, I now have a second favorite way to eat mussels. Just throw the mussels on the grill until they open. Yank the top shell away and sprinkle the meat with a little mixture made in heaven: Parmigiano-Reggiano cheese, butter, panko bread crumbs, garlic, salt and pepper. Toss them back on the grill until the cheese melts and you are good to go.
¼ cup (½ stick) unsalted butter, softened
¼ cup finely grated Parmigiano-Reggiano® cheese
2 tablespoons panko
2 medium garlic cloves, minced
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
24 large, live mussels, scrubbed and debearded*
2 tablespoons minced fresh Italian parsley leaves
*Mussels bought at Costco are already scrubbed and debearded
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- In a small bowl combine the topping ingredients and blend with a fork.
- Brush the cooking grates clean. Grill the mussels over direct medium heat, with the lid closed, until they open, 2 to 5 minutes. Transfer the mussels to a plate. Discard any mussels that have not opened. Preheat the grill pan over direct medium heat for about 10 minutes.
- When the mussels are cool enough to handle, pull away the top shell, leaving the mussel in the bottom half of the shell. Spoon 1 teaspoon of the topping on top of each mussel.
- Place the mussels in a single layer on the grill pan. Grill over direct medium heat, with the lid closed, until the topping is bubbling, 2 to 5 minutes. Remove from the grill and top with the parsley. Serve immediately.
Wine pairing: A nice oaky Chardonnay.