Mussels with Parmesan and butter in wine — undeniably delicious. Mussels with capers and extra garlic? Equally so. Simple, flavorful, and perfect even with frozen mussels.
- 500 g shelled mussels
- butter
- olive oil
- parsley greens
- Parmesan or Pecorino cheese
- 5-8 garlic cloves, peeled and chopped
- sea salt and freshly ground black pepper
- 100 ml dry white wine
Heat a skillet, add butter and olive oil, then garlic, and cook for 1–3 minutes until it releases an intense aroma. Add the mussels, pour in 100 ml of wine, and simmer over high heat until most of the liquid evaporates. Add chopped parsley, cover, and simmer for another 5 minutes. Top the finished mussels with grated Parmesan. The whole process takes no more than 10 minutes.
Alternative option — sauté garlic and parsley in the oils until golden, then add a handful of capers. After a minute, add the mussels, pour in the wine, and simmer over high heat for 3 minutes.
Heat a skillet, add butter and olive oil, then garlic, and cook for 1–3 minutes until it releases an intense aroma. Add the mussels, pour in 100 ml of wine, and simmer over high heat until most of the liquid evaporates. Add chopped parsley, cover, and simmer for another 5 minutes. Top the finished mussels with grated Parmesan. The whole process takes no more than 10 minutes.
Alternative option — sauté garlic and parsley in the oils until golden, then add a handful of capers. After a minute, add the mussels, pour in the wine, and simmer over high heat for 3 minutes.
