New Zealand Mussels with Fragrant Basil Butter

Serves: 6

Edit

Update

Cancel

Total Time: 15

Prep Time: 10

Cook Time: 5

• 250 gram(s) unsalted butter, softened
• Grated zest and juice of 1 lime
• 1 medium red chilli, deseeded and finely chopped
• 1  garlic clove, crushed
• 1 stalk(s) lemon grass, finely chopped
• 2 teaspoon(s) Thai fish sauce
• 3  level tbsp chopped fresh basil, plus extra leaves to sprinkle
• 36  New Zealand cooked green-lip mussels
• 1 kilogram(s) (21?4 lb) coarse sea salt

Method

1. Beat the butter in a bowl until it's soft. Add the lime zest and juice, chilli, garlic, lemon grass, fish sauce and basil, then season to taste with salt and freshly ground black pepper.
2. Combine the mixture thoroughly, turn it out on to clingfilm, then wrap it up and roll it into a sausage shape. Chill.
3. Preheat the grill, put the mussels on foil in a grill pan, divide the chilled butter among them, then sprinkle with basil leaves. Grill for 3 min or until the mussels are hot and the butter has melted.
4. Divide the sea salt between six plates, put six mussels on each plate, then spoon over any juices from the grill pan.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!