Zesty Parmasean Crusted Mussels

[Larry Wolfe]

Zesty Parmasean Crusted Mussels
http://www.wolfepit.blogspot.com/2012/08/zesty-grilled-parmesean-crusted-mussels.html

Zesty Parmasean Crusted Mussels
http://www.youtube.com/watch?v=smj6EBVXG9E&feature=plcp

Zesty Grilled Parmesean Crusted Mussels
I came up with this concoction yesterday while thinking about something different to do with mussels.  This was a little time consuming, but absolutely worth it!  These mussels were the best I've ever made or ever had.  The mussels are a definite MUST for the upcoming Football season, only thing I will do differently is MAKE MORE!!  Please enjoy the recipe and let me know what you think.  NOTE: These can easily be prepared inside on a stove top and oven.

Zesty Grilled Parmesean Crusted Mussels Recipe

3lbs Mussels
1 stick of butter
1/2 cup - Parmesean Cheese
1/2 cup - Fine diced ham (any will work, I used Black Forest)
1/2 cup - Fine diced onion
1/2 cup - Fine diced spinach
1 whole - Fine diced Fresh Jalapeno
1 TBS - Minced Garlic
1 TBS - Fresh Lemon Zest
1 TBS - Fresh Lemon Juice
1 cup - Italian Bread Crumbs
Salt and Pepper to taste
Step 1.  Over medium heat melt butter until bubbly, combine onion, ham, jalapeno and lemon zest.  Saute until the onion is translucent.  Remove pan from heat, fold in the spinach.  It's only necessary to wilt the spinach. 

Step 2.  Combine all of the ingredients with the bread crumbs and lemon juice.  The mixture should be moist enough to hold together when you squeeze a ball in your hand.  Place the mixture in the refrigerator while the mussels cook.

Step 3.  Clean the mussels under running water and removed the beards if necessary.  Ensure all of the mussels are closed tightly, if not through the opened ones away.

Step 4.  Place all of the mussels in a pile over indirect medium high heat (approx. 350º), place the lid on the grill and allow the mussels to begin to 'just open' (approximately 2-3 minutes).  Remove the mussels from the heat.

Step 5.  With your fingers and a butter knife open each mussel and shuck all of the mussel into one side of the shell and discard the empty side of the shell.

Step 6.  Place a light layer of the mixture on top of each mussel and place on the grill over indirect heat for approximately 5 minutes.  The crust should be golden brown and bubbly.

Step 7.  Spritz with fresh squeezed lemon juice and ENJOY!

[Ted B]

I made these Saturday night and everyone loved them!  They were really good!  I will be keeping this recipe.  Thanks yet again Larry!