Food For Happiness: Grilled Mussels With Three Toppings

photo by Kemp

For 12 mussels

Pesto Topping:

2 tbs basil pesto

2 tbs creme fraiche

Tomato Topping:

2 tbs sun-dried tomato pesto

2 tbs creme fraiche

Parmesan Topping:

3 tbs freshly grated Parmesan

3 tbs creme fraiche
freshly ground black pepper to taste

Scrub, then steam the mussels open. (Don’t use mussels that haven’t opened). Discard top shell, remove beard and detach mussel from the bottom shell but leave it sitting on it’s shell.

Stir each topping mix separately. Spread on top of mussels and place under a hot grill for 2-3 minutes only. Remove mussels when topping is bubbling and before shells blacken on the edges.

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