Mussel Butter for Grilled Snacks
Ingredients
- Mussels (leftover or fresh)
- Shallot (chopped)
- Garlic (chopped)
- Olive oil (a little)
- Wine or cider (a good glug)
- Parsley or tarragon (chopped)
- Sea salt (a little)
- Butter (a good heap)
- Fresh herbs (for butter)
Preparation
Clean the mussels very well
Add mussels to a hot pan with chopped shallot and garlic, a little olive oil, a good glug of wine or cider, cover and shake until they open
Add chopped parsley or tarragon and a little sea salt to finish the mussels
Remove the mussels and strain the cooking liquid into a pan
Reduce the liquid by two-thirds and taste to season if needed
Chop the mussels and add them to a new pan with a good heap of butter, the reduced mussel liquid, and some fresh herbs
Warm the mixture to combine the ingredients
For serving, brush lettuce with some of the mussel sauce and grill cut side down on a hot fire or pan for one minute per side until slightly charred
Place the grilled lettuce on a plate and spoon the mussel butter over it
Serve with grilled baguette for mopping up extras
Tips
Cook extra mussels initially to have leftovers for this butter
The butter can be chilled and saved for later use or eaten immediately
Ideally prepare and cook everything outside, even in cooler weather, for a fun experience
Mussel butter is versatile and works well on toast, grilled lettuce, or other grilled vegetables
