This tasty dish is a real winner and so simple to prepare. Cleaning and de-bearding mussels can be a bit of a chore, so to save time buy the 1kg vacuum packed pre-cleaned and debearded mussels, available from good seafood retailers. The garlic butter can be prepared up to 1 day in advance, making it ideal for entertaining.

Ingredients (serves 4 as a starter):
30g melted butter
2 tablespoons olive oil
½ cup freshly grated parmesan cheese
1/3 cup chopped parsley
4 cloves of garlic, finely chopped
1 teaspoon ground black pepper
1 kg mussels, pre-scrubbed and debearded (available from seafood retailers)

1. Mix together the first 6 ingredients.
2. Pre-heat a barbeque to medium heat.
3. Place the mussels on the barbeque, removing them as soon as they open. This will take about 5 minutes.
4. Allow the mussels to cool slightly, then snap off the top shell, leaving the mussel still attached to the bottom shell.
5. Place about ½ teaspoon of the garlic butter mixture on top of each mussel.
6. Return the mussel half shells to the barbeque, ensuring they are level so the juices stay inside the shells. Cook for 2 minutes or until sizzling.
7. Serve with fresh bread (to soak up the lovely juices) and a good bottle of chardonnay. Enjoy!

Sizzling Garlic Mussels
Sizzling Garlic Mussels

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  1. These look so simple and yummy after a December of too many indulgences!

  2. Hi Emily, thanks for visiting. I agree, any reason to drink Chardonnay is a good reason!

  3. Hi Joe de vivre, yes they are really simple although still a bit of an indulgence given the butter, parmesan and olive oil…

  4. Gail, you must be a chef after my own heart! I saw your post on mayonnaise, left a comment, then found your comment on my blog about Sinterklaas. I love the chocolate letters and I have introduced my new family to them as well. They love all the Dutch treats, and we had poffertjes for New Years breakfast. They were thrilled and I so enjoyed them. When we lived in Holland we had mussels every Friday, fresh off the boat. Your garlic mussels look delicious so I will have to give them a go!! Thank you!

  5. Yummmm poffertjes are lekker! I normally make Olliebollen on New Year’s Day, but was too exhausted after hosting my New Year’s Eve dinner the previous evening. Hopefully next year…

  6. Ooooh! We’d love some crispy fries on the side, especially to dip into the garlic sauce. You have to love moules frites!

  7. Hi The Duo Dishes, I lived in Holland for 3 years where I enjoyed moules frites (known as mosselen met friet in Dutch) on many occasions. Divine!

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