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Jamie Purviance

Mussels on the Half Shell with Parmesan and Garlic

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    4 to 10 min.

Serves 4
Prep Time
20 min.
Grilling Time
4 to 10 min.

the Ingredients

20151023095357 Row Seafood 20


  • 55 grams (½ stick) unsalted butter, softened
  • 25 grams finely grated Parmigiano-Reggiano® cheese
  • 2 tablespoons panko bread crumbs
  • 2 garlic cloves, minced
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 24 large, live mussels, scrubbed and debearded (if necessary)
  • 2 tablespoons minced fresh Italian parsley leaves

Special Equipment

  • perforated grill pan or cast-iron skillet


  • 01 Prepare the grill for direct cooking over medium heat (180° to 230°C). 
  • 02 In a small bowl combine the topping ingredients and blend with a fork. 
  • 03 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 heat for about 10 minutes.
  • 04 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. 
  • 05 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. 

Let's Gear Up

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