Appetizer for 4: Serve with a warm crusty baguette
Ingredients: 4lbs of Hollander & de Köning Mussels. 2 shallots, chopped very fine Garlic butter Thyme Salt and pepper 4oz grated cheese
As an alternative, try using pesto instead of garlic butter
Wash the mussels under running water and scrub the mussels with a stiff brush. Discard any open mussels that do not close within 30 seconds if you tap them.
Open mussels and break off half of the shell. Loosen each mussel from the remaining shell with a sharp knife, taking care to slide the knife under the meat. Lay the mussels side by side on a baking sheet. Sprinkle a little diced shallot on each mussel. Melt the garlic butter and mix the thyme and some black pepper into it. Dribble a little of the mixture on each of the mussels. Sprinkle a little grated cheese on the top. 20 minutes before you need to eat, preheat the broiler on high. Place the mussels under the grill and remove when the cheese bubbles and has become a golden brown.