Mussels In Herby Butter

Cook Time 45 minutes

Servings 2

Ingredients

1kg blue mussels, cleaned and debearded 

150ml white wine

Fries or crusty bread, to serve 

Herby Butter 

250g unsalted butter, room temperature

Zest of lemon

2 tbsp Dijon mustard

1 tsp Worcestershire sauce

½ tsp paprika

1 French shallot, chopped

1 clove of garlic, minced

1 small bunch parsley, chopped

5 sprigs of tarragon, leaves picked

Pinch of salt and ground black pepper

Method

In a food processor, add all the herby butter ingredients with a pinch of salt and pepper, and blend until a smooth compound butter forms.

Heat a large saute pan over high heat. Add the mussels, then add the wine, and cover with a lid. Cook 3–5 minutes, shaking the pan, until just opened. Add half the butter (the rest freezes well for next time), then agitate the pan to mix it into the mussels and wine juices.

Serve mussels in a large bowl with plenty of sauce, with fries or crusty bread on the side.