Garlicky Parsley Buttered Mussels

Today, I went for a run, and then I got back and ate two bars of caramel chocolate before deciding to join the adult world and eat real food.

I saw these mussels in the freezer, and decided that a quick bake in the oven with some garlicky sauce would be just the ticket for an adult (and not chocolate/sugar) filled meal. Bonus points for being paleo friendly.


Garlicky Parsley Buttered Mussels (an inspired Kaprise Kitchen original)

  • 1 pounds of mussels (I used frozen ones that were already shelled)
  • 1 tablespoon of butter
  • 1 1/2 tablespoon of chopped garlic
  • 1 small bunch of parsley chopped to bits (haha I felt like saying “chopped to bits”)
  • Salt and pepper to taste
  • 1/4 cup of macadamia nuts, smashed (with a wine bottle)
  1. Arrange mussels in a baking sheet, you may use a rack like I did, or simply let them rest on the sheet
  2. In a small heatproof bowl, melt the butter and stir in the parsley and garlic. Salt and pepper to taste
  3. Gently spoon the mixture over the mussels
  4. Top with a sprinkle of your “smashed” macadamia nuts
  5. Bake at 400F for 20 minutes, or until cooked through.

While my mussels baked, I made a quick mushroom pasta and threw the mussels and a little bit of the baking liquid over it before devouring. Delicious!!!

Note: I baked mine in a small convection toaster oven… the best place to make food for one or two.








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