Mussels on the Half Shell Baked with Parmesan
Mussels give this dish plenty of complete protein, iodine, and zinc, while parmesan and sour cream add more fat and calcium. Quick baking under a cheese topping keeps the appetizer especially juicy and suitable for a keto menu.
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Inventory: Oven
500
Digestion time: 3 hour
Complete protein: ✔
Thaw and rinse mussels on the half shell (225 g). Mix 30% sour cream (70 g) with dried garlic, oregano, salt, and black pepper, and grate parmesan (70 g) finely.
Place a little ghee into each shell (50 g total), then add the sour cream mixture and top with parmesan. Bake the mussels in the oven at 200 degrees C for about 10-12 minutes until the cheese browns, and serve them hot right away.
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