Mussels with Parmesan and White Wine
4 servings
15 minutes
Mussels with parmesan and white wine is an exquisite dish of Belgian cuisine that captivates with the delicate taste of seafood, subtle notes of garlic and herbs, as well as the creaminess of butter and melted parmesan. In Belgium, mussels are traditionally served with crispy fries, creating a harmonious balance of textures and flavors. The dry white wine used in cooking enhances the natural sweetness of the seafood, while grilling adds an appetizing aroma and a light crispy crust. This dish is perfect for a festive dinner or a romantic evening. Mussels should be served hot while the cheese remains soft and stretchy, accompanied by fresh baguette or a glass of chilled white wine.
1
Pour half water and white wine over the mussels and boil for three minutes after the mixture boils.
- Dry white wine: 200 ml
- Mussels in the shell: 1 kg
2
In a bowl, mix melted butter, olive oil, crushed garlic, finely chopped parsley, grated Parmesan, a pinch of salt, and pepper to taste.
- Butter: 20 g
- Olive oil: 50 ml
- Garlic: 4 cloves
- Parsley: 20 g
- Parmesan (Parmigiano Reggiano): 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Break off one shell from each mussel, leaving the half with the meat. Brush the mussels with a mixture of oil, garlic, parsley, and parmesan, and grill them on a hot grill.
- Butter: 20 g
- Garlic: 4 cloves
- Parsley: 20 g
- Parmesan (Parmigiano Reggiano): 100 g
4
Once the cheese starts to melt and the butter begins to bubble, remove the mussels from the heat and place them on a plate. It's important to serve them before the melted cheese hardens again.
