Herbed Half-shell Mussels with Crunchy Nuts, Radish and Parmesan

Herbed Half-shell Mussels with Crunchy Nuts, Radish and ParmesanIngredients

  • 24 Greenshell Mussels in half shells
  • 200g butter, melted 
80g fresh parsley, chopped
  • 2 cloves garlic, peeled and finely cut
  • 80g nuts, finely chopped
  • 80g little red radishes, diced
  • 1½ tsp salt 
Cracked pepper to season
  • 1 lime, grated peel & juice
  • 80g grated parmesan 
20ml nut oil
  • 40g shaved parmesan


In a bowl, mix the melted butter with the parsley and garlic then add the chopped nuts and diced radishes.
Season with salt and pepper and mix in the lime juice, along with a little grated lime peel.
Scoop the mussel meat out of their half shells, leaving the shells to dry for later use.
In a large, hot pan, fry the mussels quickly in the nut oil, then place them back in the bottom of their shells.
Cover with the nutty herb butter mix and the grated parmesan.
Arrange the mussels on an ovenproof dish and grill the tops for until the parmesan is lightly browned.
Transfer the mussels to a plate and garnish with some shaved parmesan curls, some more diced nuts and parsley. Serve hot.

Serves: 4

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