Parmesan Garlic Butter Mussels
One of my favorite things about seafood is that it is easy to make over the fire. Like shrimp or scallops, some simple techniques are required to really crush them as a recipe. These Parmesan Garlic Butter Mussels are no different. These mussels are bathed in a butter, lemon juice, garlic and white wine bath over the fire until they begin to open up. I love making these delicious muscles because the garlic and parmesan create a rich, savory base that gets infused with the briny essence of the mussels. It’s a perfect balance of tastes that keeps you going back for more. Table of Contents Why you’ll love this recipeParmesan Garlic Butter Mussels IngredientsHow to Make Parmesan Garlic Butter MusclesTips for Parmesan Garlic Butter Mussels More Seafood RecipesHow to Store Leftovers & ReheatWhat to Serve With Parmesan Garlic MusclesRecipe FAQsFlavor X Fire & FOOD X FireParmesan Garlic Butter Mussels Recipe Why you’ll love this recipe Parmesan Garlic Butter Mussels Ingredients How to Make Parmesan Garlic Butter Muscles Tips for Parmesan Garlic Butter Mussels More Seafood Recipes How to Store Leftovers & Reheat What to Serve With Parmesan Garlic Muscles Recipe FAQs Flavor X Fire & FOOD X Fire Parmesan Garlic Butter Mussels Recipe Why you’ll love this recipe If you’re looking for a super easy and flavorful recipe, then look no further than these Parmesan Garlic Butter Mussels! This recipe is perfect for busy weeknights because it comes together in under 10 minutes with minimal prep work. Plus, you won’t believe how much flavor you get from just a few simple ingredients – garlic, parmesan cheese, lemon, and red pepper flakes – furthermore making dish is a great choice for any occasion. It’s also the perfect appetizer for serving with crusty bread and dipping in that amazing garlic parmesan butter sauce. Love garlic butter? Then, you’ll love these recipes – Stuffed Lobster Tail with Garlic Butter, Smoked Lobster Tails with Spicy Garlic Butter, Charred Garlic Butter Shrimp and Chipotle Garlic Butter Shrimp. Parmesan Garlic Butter Mussels Ingredients Fresh Mussels: Make sure they’re cleaned, and those pesky beards are removed for the best texture. Butter: Our flavor base. Butter adds richness and helps create that silky sauce we’re going for. Garlic Cloves: Garlic brings a powerful punch of flavor. Make sure to chop it finely so we can ensures it infuses the entire dish. Lemon: A squeeze of lemon adds a touch of acidity that brightens up all the other flavors. Red Pepper Flakes: Want a little kick? Then add red pepper flakes for a touch of heat, adjust how much you add according to your spice preference. White Wine: This deglazes the pan, picking up all those browned bits for extra flavor. Shaved Parmesan: Salty, nutty Parmesan cheese adds another layer of complexity and richness to the sauce. I love adding parmesan to seafood dishes, check out how I used it in my Parmesan Crusted Shrimp and Parmesan Crusted Lobster Tails! Chopped Parsley: Fresh parsley adds a pop of color and a refreshing herbaceousness at the end. Wedged Lemons: A squeeze of fresh lemon adds another layer of brightness and complements the flavors beautifully. Fresh Mussels: Make sure they’re cleaned, and those pesky beards are removed for the best texture. Butter: Our flavor base. Butter adds richness and helps create that silky sauce we’re going for. Garlic Cloves: Garlic brings a powerful punch of flavor. Make sure to chop it finely so we can ensures it infuses the entire dish. Lemon: A squeeze of lemon adds a touch of acidity that brightens up all the other flavors. Red Pepper Flakes: Want a little kick? Then add red pepper flakes for a touch of heat, adjust how much you add according to your spice preference. White Wine: This deglazes the pan, picking up all those browned bits for extra flavor. Shaved Parmesan: Salty, nutty Parmesan cheese adds another layer of complexity and richness to the sauce. I love adding parmesan to seafood dishes, check out how I used it in my Parmesan Crusted Shrimp and Parmesan Crusted Lobster Tails! Chopped Parsley: Fresh parsley adds a pop of color and a refreshing herbaceousness at the end. Wedged Lemons: A squeeze of fresh lemon adds another layer of brightness and complements the flavors beautifully. Add flavor to everything you’re cooking shop over the fire spice lines How to Make Parmesan Garlic Butter Muscles Now, the whole process of cooking mussels is steaming them. This is why we get all the flavor into the skillet before adding the actual mussels. This helps us to baste them in the sauce as they steam because the steaming will happen quickly. After 2-3 minutes, the muscles will start to open up, so flood them with the flavor of the white wine sauce, which enhances everything about them. That is why they are such an amazing dish to cook over fire. The smoke gets into the sauce and then into the Garlic Parmesan Mussels themselves! Once they open, we need to finish them off. We top them with parmesan cheese and give them the old Cowboy Broil. The Cowboy Broil is a classic over the fire technique to get a nice crust on these Garlic Parmesan Mussels. Cover them with a lid or tin foil, then top that covering with smoldering coals from the fire. This will cook the cheese from the top down to give an epic crust. I love doing this with Cowboy Charcoal too because they hold their coals for a long time. I loved this Garlic Parmesan Mussels recipe. Just make sure to dip into that parmesan butter at the bottom of the pan before you start eating! Also, make sure to check out other Steamed Mussels in Beer recipe if you enjoyed this one! Oysters, basically the cousins to our mussels, also hold a special place in my heart. So make sure to check out my Guinness Oysters Kilpatrick and/or Fire Baked Oysters! Freshness is key! Look for fresh live mussels with tightly closed shells. A gentle tap should elicit a slight response. Avoid any mussels with open shells that don’t close when tapped – those are not fresh. Mussels can harbor sand or grit, so soak them in well-salted cold water for 30 minutes. Discard any mussels that remain open after soaking. Carefully pull off the “beards” (fibrous strands) using your fingers or a clean cloth. Freshly minced garlic is always best for the most vibrant flavor. However, if you’re short on time, a pinch of garlic powder can be used in a pinch. Freshness is key! Look for fresh live mussels with tightly closed shells. A gentle tap should elicit a slight response. Avoid any mussels with open shells that don’t close when tapped – those are not fresh. Mussels can harbor sand or grit, so soak them in well-salted cold water for 30 minutes. Discard any mussels that remain open after soaking. Carefully pull off the “beards” (fibrous strands) using your fingers or a clean cloth. Freshly minced garlic is always best for the most vibrant flavor. However, if you’re short on time, a pinch of garlic powder can be used in a pinch. More Seafood Recipes How to Store Leftovers & Reheat Leftover cooked mussels can be stored in an airtight container in the fridge for up to a day. Reheat them gently on medium heat in a pan for around 4-5 minutes. Add a splash of white wine or water to prevent drying out. What to Serve With Parmesan Garlic Muscles Serve the muscles as a delicious appetizer or as a meal with a side of crusty bread (like I did with this Garlic Shrimp Scampi), over a bed of pasta (like my Shrimp Alfredo), or alongside a salad. Recipe FAQs Can I make this recipe on the stove top? Absolutely! Just grab a large cast iron skillet and follow the recipe below! What’s the best wine for this recipe? Sauvignon Blanc is a great choice for cooking mussels because it’s light and acidic. This cuts through the mussels’ briny flavor and keeps the dish tasting fresh, not heavy. Plus, its subtle grassy notes pair well with the delicate seafood flavor. You can use other dry white wines in a pinch, but Sauv Blanc is a classic choice for a reason! What kind of fuel do I need if I’m making these muscles over the fire? I love using Cowboy Charcoal because their coals burn hot and fast, making them perfect for this quick recipe. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Mussels Ingredients: ▢ 3 lbs of Fresh Mussels cleaned and de-bearded▢ 4 tbsp of Butter▢ 5 Garlic Cloves chopped▢ 1 Lemon juiced▢ 2 tsp of Red Pepper Flakes▢ ½ cup of White Wine▢ ¼ cup of Shaved Parmesan▢ Chopped Parsley for garnish▢ Wedged Lemons for garnish ▢ 3 lbs of Fresh Mussels cleaned and de-bearded ▢ 4 tbsp of Butter ▢ 5 Garlic Cloves chopped ▢ 1 Lemon juiced ▢ 2 tsp of Red Pepper Flakes ▢ ½ cup of White Wine ▢ ¼ cup of Shaved Parmesan ▢ Chopped Parsley for garnish ▢ Wedged Lemons for garnish Preheat your fire to a medium-high temperature of 375F. Add your skillet with butter 2 minutes before cooking to heat up.Add in your chopped garlic to brown for 1 minute on the skillet. Next, add the red pepper flakes and lemon juice to heat up for another minute. Finally, add your white wine and let cook for 2 minutes.Once all that is mixed together, add in the mussels. Mix the mussels with the sauce and cook for about 2 minutes until they begin to start opening up. Once about 75% have opened, turn them all so that the opening is facing up. Sprinkle your parmesan cheese all over the mussels. Cover in tin foil with some coals on top to caramelize the cheese. Cook for 1 minute and then pull off.Serve the mussels in the skillet or on a plate garnished with parsley, lemon wedges and dipping in the parmesan sauce. Cheers! Preheat your fire to a medium-high temperature of 375F. Add your skillet with butter 2 minutes before cooking to heat up. Preheat your fire to a medium-high temperature of 375F. Add your skillet with butter 2 minutes before cooking to heat up. Add in your chopped garlic to brown for 1 minute on the skillet. Add in your chopped garlic to brown for 1 minute on the skillet. Next, add the red pepper flakes and lemon juice to heat up for another minute. Next, add the red pepper flakes and lemon juice to heat up for another minute. Finally, add your white wine and let cook for 2 minutes. Finally, add your white wine and let cook for 2 minutes. Once all that is mixed together, add in the mussels. Once all that is mixed together, add in the mussels. Mix the mussels with the sauce and cook for about 2 minutes until they begin to start opening up. Once about 75% have opened, turn them all so that the opening is facing up. Mix the mussels with the sauce and cook for about 2 minutes until they begin to start opening up. Once about 75% have opened, turn them all so that the opening is facing up. Sprinkle your parmesan cheese all over the mussels. Cover in tin foil with some coals on top to caramelize the cheese. Sprinkle your parmesan cheese all over the mussels. Cover in tin foil with some coals on top to caramelize the cheese. Cook for 1 minute and then pull off. Cook for 1 minute and then pull off. Serve the mussels in the skillet or on a plate garnished with parsley, lemon wedges and dipping in the parmesan sauce. Cheers! Serve the mussels in the skillet or on a plate garnished with parsley, lemon wedges and dipping in the parmesan sauce. Cheers! Calories: 630kcal | Carbohydrates: 23g | Protein: 47g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1411mg | Potassium: 1315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1958IU | Vitamin C: 59mg | Calcium: 285mg | Iron: 15mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!