Ingredients:

  • 24 large Green-Lipped Mussels (on the half-shell, thawed)
  • 1 tbsp Fresh Lemon Juice
  • 4 tbsp Grass-fed Butter (softened)
  • 4 cloves Garlic (finely minced)
  • 0.5 cup Grated Aged Parmesan Cheese
  • 0.25 cup Panko Breadcrumbs
  • 2 tbsp Fresh Italian Parsley (finely chopped)
  • 0.25 tsp Cracked Black Pepper

Instructions:

  1. Thaw your 24 Green Lipped Mussels completely.
  2. Use a clean kitchen towel to pat the meat and the interior of the shell until matte. Listen for the 'slap'—dry seafood won't slide around.
  3. In a small bowl, combine 4 tbsp softened butter, 4 minced garlic cloves, and 1 tbsp lemon juice.
  4. Fold in 0.5 cup grated parmesan, 0.25 cup panko, 2 tbsp parsley, and 0.25 tsp pepper until a thick paste forms.
  5. Divide the mixture evenly among the 24 mussels, pressing it down firmly.
  6. Set your oven to 400°F (200°C). If you have a convection setting, use it for extra air circulation.
  7. Place the shells on the prepared tray and bake for 8 to 10 minutes. Watch for the sizzle—the butter should be foaming at the edges.
  8. Switch to the broiler for the final 60 seconds until the panko is golden and crackling.
  9. Let them sit for 2 minutes on the tray. This allows the juices to thicken slightly so they don't run off when picked up.