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Mussels In Herb Butter

 
Type of Dish: Entree
Serves:
4 - 6
Prep Time:
15
Marinating Time:
Cooking Time:
Primary Ingredient:
Best Suited for: Australia Day

Goes Well With

Ingredients

  • 2
    kg
    Black Mussels
    we suggest kinkawooka mussels or other fresh mussels with beards removed
  • 2
    clove(s)
    Garlic
    crushed
  • 0
    cup(s)
    White Wine
  • 250
    g
    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
    tsp
    Tomato Paste
  • 4
    drop(s)
    Fish Sauce
  • 1
    pinch(es)
    Black Pepper
    freshly ground

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Finish with some freshly ground black pepper and definitely no salt.
  • 5 Serve with crusty bread and maybe a green salad.

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