|900 g||mussels, rinsed||60 units|
|3 tbsp||water||45 mL|
|3 tbsp||olive oil||45 mL|
|4 tbsp||Parmesan cheese, grated||12 g|
|3 tbsp||Parsley and Garlic Base||45 mL|
|1/2 tsp||ground pepper||2 g|
Before you start
The quantities given here are based on this recipe served as appetizer.
- Carefully rinse and brush the mussels to remove any sand. Drain. Discard any of the mussels that stay open, even after being tapped, because they are not alive and should not be eaten.
- Place the mussels with the water in a saucepan. Cover and cook over medium heat for 5-6 min, or until all of the mussels have opened.
- Meanwhile, in a bowl, mix together the olive oil, grated Parmesan cheese, Parsley and Garlic Base, and freshly ground pepper.
- Drain the mussels, discarding any that fail to open. Snap the top shell off of each, leaving the mussels attached to the bottom shell. Using a spoon, put a small amount of the parsley mixture on top of each mussel.
- Arrange the mussels on a baking sheet and cook them on a medium grill for about 3 min, until the mussels are sizzling hot. Alternatively, cook them in an oven under the broiler. Serve.
Nutrition Facts Table
per 1 serving (80g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Magnesium, Omega-3, Pantothenic Acid, Potassium, Vitamin A, Vitamin C
- Good source of :
- Niacin, Phosphorus, Vitamin B1, Vitamin B2, Zinc
- Excellent source of :
- Folacin, Iron, Manganese, Selenium, Vitamin B12, Vitamin E, Vitamin K
- Free :
|Meat and Alternatives||2|
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Top ReviewsView All Reviews
neetsapril 08, 2010
So, so simple, especially if you have the parsley base on hand, and very tasty. Great as an appetizer! Definitely going in the books.