>>17084
I like to add some parsley at the beginning as well as finishing with parsley like you suggest. I grow my own and it must be fresh or don't bother using it. This is the base method for a ton of versions of muscle dishes. You can do this with a tomato base and olive oil (still add water for the reduction)… you can make it complicated and start with the sauce first then add the muscles to finish.
>>17017
>How long
Until they open. Make sure to clean them thoroughly first and discard any that don't open while cooking. Usually 5 to 7 minutes with the lid on but results may vary… sometimes you can go as long as 12 minutes depending on the temperature and batch size.
You can make paella with them as well but there are tons of ways to do that so just look it up because the process is more convoluted.
Most other seafood recipes have a blend of Muscles with several other kinds of seafood (eg. most Asian recipes) so it depends what other ingredients you have access to.
Muscles are the most under rated sea food where I live. There is almost no limit to how many can be harvested and they can be found on every beach but almost no one eats them because they think of them as poverty oysters.