Here’s a really quick and easy way to create a smart dish with a bag of mussels and some leftover herb butter (see steak with herb butter in the beef recipe section).
With the butter in your fridge or freezer, this is five minutes work-start to finish.
We suggest Kinkawooka mussels or other fresh mussels with beards removed
2
Clove(s)
Garlic
Crushed
1/4
Cup(s)
White Wine
250
Gm
Butter
2
Tbsp
Fresh Parsley
Finely chopped
2
Tbsp
Fresh Basil
Finely chopped
2
Tbsp
Fresh Chives
Finely chopped
2
Tbsp
Fresh Coriander
Finely chopped
1/2
Tsp
Tomato Paste
4
Drop(s)
Fish Sauce
1
Pinch(es)
Black pepper
Freshly ground
Directions
To make the butter, place all the ingredients in a food processor and mix or simply mash with the back of a fork in a bowl.
Roll into a cylinder shape about the size of a twenty cent piece on a sheet of greaseproof paper and twist the ends to form what looks like a bonbon. Refrigerate or freeze.
Drain any excess liquid from the mussels. Heat a large pot with a lid on your wok burner and add the butter and garlic. Throw in the mussels and the splash of white wine and place the lid on the pot. Give the pot a shake after a couple of minutes and check to see if most of the mussels are open; if not, give them another minute or two- no more.
Finish with some freshly ground black pepper and definitely no salt.
