Last week marked a milestone for me.
I tried oysters for the very first time. They came in a half-shell, icy cold and served with what can only be described as a lemon parsley dipping goo.
The lemon parsley dipping goo was nice.
Seriously though, who enjoys oysters? Hands up? Anyone? Didn’t think so.
I just can’t get over the fishy, cold snot thing. And do you chew or swallow?
Problem is, I wish I loved oysters. They are chock-full of zinc which is good news for your heart and immune system.
Guess, I’ll settle for getting my zinc with other shellfish, like these tasty (and not at all snot-like) mussels.
Parmesan & Garlic Stuffed Mussels (serves 2)
- 8 half-shell mussels
- 2 cloves garlic, minced
- 1/3 cup raw almonds
- 1/4 cup grated parmesan, plus a tbsp
- 1 tbsp butter
- 1 shallot, peeled and finely chopped
- 1/2 tsp oregano
- 1 tsp thyme
- sea salt
- Steam the mussels for 3-5 minutes until tender. Set aside.
- Melt the butter in a saucepan and add the herbs, garlic, shallot and a generous pinch of salt. Cook gently for 2 minutes until the shallot gets some colour. Take off the heat.
- Grind the almonds to a rough crumb in a food processor or grinder. Stir into the butter mixture. The nuts should absorb some of the butter and come together as a loose paste. Stir in 1/4 cup parmesan.
- Spoon a generous tsp of the mixture onto each mussel. Sprinkle with the remaining parmesan then place under the grill/broiler for 2 minutes until the cheese melts. Serve immediately.
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