Mussels with Herb Butter (Moules Niçoises)
Mussels with Herb Butter (Moules Niçoises)
Serves: to serve 4
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 mins
ingredients
2 cloves -
garlic
6 sprigs - parsley
10 - 2 leaves - basil
3 oz - butter
2 tablespoons - grated Parmesan cheese
4½ lb - fresh mussels
¼ pint - dry white wine
6 sprigs - parsley
10 - 2 leaves - basil
3 oz - butter
2 tablespoons - grated Parmesan cheese
4½ lb - fresh mussels
¼ pint - dry white wine
directions
- Peel and crush (mince) the garlic, finely chop the parsley and basil and add to the garlic. Soften the butter (a few seconds in a microwave) and add this plus the cheese then grind or pound to a smooth paste.
- Wash the mussels then place them in a large pan, pour over the wine and bring to the boil. Cover and cook until the shells have opened (about 7-8 minutes), discarding any that do not open. Set the mussels to one side and keep the liquor for the moment.
- Remove the empty half shell from each mussel. Spread the remaining mussel in its shell with the herb butter and arrange them on individual ovenproof dishes. Moisten with a little of the retained liquor then brown under a preheated hot grill (broiler) for about 5 minutes until they are lightly browned.
- Serve at once, garnished with a sprig of basil or parsley. (If you don't have individual ovenproof dishes, arrange the mussels on a large ovenproof plate and grill. Then split them onto individual plates but be careful because the shells and the butter will be very hot.)