Recipe: Garlic Herb Mussels

I love mussels because they pack loads of protein, iron, Vitamin B12 and iodine. Important ingredients that aid is tissue recovery for athletes. And do you know that 15 pieces of mussels has the same amount of protein as a serving of steak! This dish of Garlic Herb Mussels is easy. One can either cook it over the stove or like me, I prefer to use the oven for minimal cleaning and so that I can busy myself with something else while the dish cooks.

This is a good Paleo dish as a starter or even to be eaten on its own. Have it with some toasted bread or even toss some pasta with it.

• 15 mussels
• 4 cloves garlic
• 1/2 cup fresh parsley
• 1 tablespoon of olive oil or 2 tablespoon of butter
• 2 tablespoon lemon juice and lemon rind
• Salt and pepper to taste

• Thaw and rinse the mussels.
• Preheat oven.
• Chop garlic and parsley.
• Mix garlic, parsley, lemon juice, lemon rind, salt and pepper with olive oil or butter whichever you prefer.
• Pour herb mix onto mussels.
• Cover pan with aluminium foil.
• Baked in oven at 200°C for 10 minutes.
• Serve with bread, pasta or have it as it is.

You may also cook this with white wine. Add 150ml of dry white wine before covering the foil. Alternatively, serve this dish with wine like a Pinot Grigio.
Juicy and flavourful. You can eat it straight from the pan and slurp up the "juice" from the shell.
I served them in a bowl with some french bread on the side to soak up the yummy gravy bursting with the sweetness of mussels.

The beauty of using half shelled Talley's Greenshell Mussels from New Zealand is there's barely any scrubbing to do. Being half shelled, I know that all the mussels are good without the anxiety of  waiting or wondering which mussels is still not opened in full shelled mussels. 

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