This dish is very satisfying. The mild goat cheese and slightly sour crumbs are worthy complements to the complex, briny taste of mussels.
I get my goat parmesan from Ran-Cher Acres is perfect for this recipe. It’s not as sharp as regular parmesan and therefore doesn’t overpower the taste of the mussels. If this is not available in your area, you can go for parmesan, but reduce the quantity a bit. It’s also important to save the cooking liquid so you can pour some over the mussels right before serving. The crumbs will soak up the briny juice and make your mouth very happy.
Feel free to prep in advance. Enjoy!
Yields 24-30 mussels
• 2 lbs mussels
• 1/4 cup white wine or ale beer
• 1/2 cup grated goat parmesan
• 1/2 cup sourdough crumbs (about 2 slices, toasted until dry, then blended)
• 2 tablespoons fresh parsley, minced
• few slices pickled red onion (optional)
In a large stockpot, bring the wine or beer to a boil and add the mussels. Cover and let cook until the mussels are opened, for about 5 minutes, shaking the pot a few times.
Remove from heat and get the mussels out of their shell (throw out any that have remained closed). Reserve the cooking liquid.
Put the mussels on half a shell each, top them with parsley, then crumbs, then cheese.
Put under a very hot broiler for a few minutes, until the tops are golden brown.
Just before serving, pour a tablespoon of the reserved liquid over each mussel.
If desired, you can top each with a tiny slice of pickled red onion.