Ingredients
1/2
kilo of large mussels
1
tbsp. of finely chopped garlic
Directions
1.
Wash and scrub the mussel shells well.
2.
Place in a large bowl and cover with water. Let sit in the fridge for several hours to expel sand.
3.
Change the water every two hours or so to make sure no sand particles is present when you cooked them.
4.
(Soaking in water will also allow the shell to be partially open and for easier break off of the shell)
5.
After a few hours, the shell will partially open. Pull out the âbeardâ and pry the shell open.
6.
Break off the empty half shell and discard. Do this with the rest of the shells.
7.
Arrange the mussels on a shallow baking dish. Sprinkle a little rock salt over them.
8.
Top each with a pinch of freshly chopped garlic.
9.
Drizzle olive oil over the mussels.
10.
Add some butter on top of each.
11.
Bake in a fairly hot oven, about 170oC, for 4-5 minutes.
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