Here's another herb in action. Parsley is great with a variety of fish and seafood. None more so than when combined with mussels, as in this recipe from Galicia. Here some of the best mussels landed anywhere in Spain are grilled with a cheese and parsley crust. I'm not sure there is a finer double act when it comes to combining seafood and herbs.


  • 450 grams of mussels
  • 2 tablespoons of chopped parsley
  • 3 tablespoons of water
  • 1 tablespoon of melted butter
  • 1 tablespoon of olive oil
  • 3 tablespoon of freshly grated parmesan cheese
  • 2 garlic cloves, finely chopped
  • Half a teaspoon of coarsely ground black pepper
  • Crusty bread to mop up juices


Scrub the mussels thoroughly, scraping off any barnacles with a round bladed knife and pulling out the gritty beards. Sharply tap any open mussels and discard any that fail to close or whose shells are broken.
Place the mussels in a large pan and add the water. Cover the pan with a lid and steam for about five minutes., or until the mussel shells have opened. Drain the mussels well and discard any that remain closed. Carefully snap off the top shell from each mussel, leaving the actual flesh still attached to the bottom shell. Balance the shells in a flameproof dish, packing them closely together to make sure that they stay level. Preheat the grill to high. Put the melted butter, olive oil, grated cheese, parsley, garlic and black pepper in a small bowl and mix well to combine. Spoon a small amount of the cheese and garlic mixture on top of each mussel and gently press down with the back of a spoon. Grill the mussels for about two minutes, or until they are sizzling and golden. Serve the mussels in their shells, with plenty of bread for mopping up the lovely juices.