This mussel recipe is a great appetiser. Be sure to serve with crusty bread to mop up the garlicky herb butter and some white wine for a great food and wine match.
- 500 g salted butter, softened
- 2 cloves garlic, minced
- 1 tbsp chopped fresh parsley
- ½ lemon
- 1 kg mussels, cooked mariniere style (See recipe)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix the butter, garlic, parsley and a good squeeze of lemon juice until combined.
Split the mussel shells and lay out each mussel on a half shell on a baking tray.
Spread each with a generous amount of garlic and herb butter.
Place under the grill for about one minute to allow the butter to melt and serve.