2.25 kg fresh mussels, scrubbed clean
2 glasses dry white wine
2 cloves garlic
6 parsley sprigs, chopped
6 basil sprigs, chopped (optional)
1/2 stick (4 Tbsp) 50 g butter, softened
2 tbsp grated parmesan cheese
basil or parsley sprigs
2 glasses dry white wine
2 cloves garlic
6 parsley sprigs, chopped
6 basil sprigs, chopped (optional)
1/2 stick (4 Tbsp) 50 g butter, softened
2 tbsp grated parmesan cheese
basil or parsley sprigs
method
1. Discard any mussels that are open. Put the closed mussels into a pan, pour over the wine and bring to the boil. Cook until the shells have opened, discarding any that do not open. Strain the liquor through muslin. Crush the garlic in a mortar, add the herbs and pound. Add the butter and cheese, pound to a smooth paste.
2. Discard the empty half shell from each mussel. Spread the remaining mussel shell with the herb butter and arrange the shells on individual ovenproof dishes. Moisten with a little of the strained liquor.
3. Brown under a preheated hot grill.
4. Serve at once, garnished with basil or parsley.
2. Discard the empty half shell from each mussel. Spread the remaining mussel shell with the herb butter and arrange the shells on individual ovenproof dishes. Moisten with a little of the strained liquor.
3. Brown under a preheated hot grill.
4. Serve at once, garnished with basil or parsley.
serving amount
serves 4
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