- 1 kilogram Mussels
- 150 grams Frozen soup vegetables
- 3 Garlic cloves
- 100 grams softened Butter
- 3 tablespoons Breadcrumbs
- 50 grams grated Parmesan
- freshly ground pepper
Rinse the mussels under running water, remove the beards and discard any opened shells. Bring 1/2 liter (approximately 2 cups) water to a boil with the soup vegetables in a large pot. Add the mussels and 1 teaspoon salt, cover and simmer over medium heat for about 10 minutes. Drain and let cool. Discard any unopened shells.
Preheat the oven to 225°C (approximately 425°F). Remove the mussels from the shells, place on the half-shell and arrange on a baking sheet.
Peel the garlic and mince. Rinse the parsley, shake dry, pluck the leaves and finely chop. Mix the garlic, parsley, butter, breadcrumbs and Parmesan together and season with salt and pepper.
Sprinkle the breadcrumbs over the mussels and bake until golden brown, around 5-8 minutes.