Mussels with herb and garlic butter
Mussels with herb and garlic butter Recipe - Generally here in Spain Olive Oil is used, but there are a few exceptions to this rule, such as with this wonderful recipe. Mussels are called Mejillones in Spanish.
Serves 8 as part of a Tapas Meal
Ingredients
800 g/1lb 12 oz of Fresh Mussels, in their shells
Splash of Dry White Wine
1 bay leaf
85 g/3oz butter
35g/1 1/4 oz fresh white or brown breadcrumbs
4 tbsp chopped fresh flat leaved parsley, and extra for garnish
2 tbsp fresh chives, snipped
2 garlic cloves, finely chopped
Salt and Pepper
Lemon wedges to serve.
Method
Clean the mussels by scrubbing or scraping the shells and pulling out any beards the are still attached.
Discard any that have broken shells and those that refuse to close when tapped.
Place the mussels in a colander and rinse will under cold running water.
Place the mussels in a large saucepan, add the splash of white wine and the bay leaf. Cover and cook over a high heat for about 5 minutes or until the mussels are open, shake the pan occasionally.
Drain the mussels and discard any that still remain CLOSED.
Shell the mussels, keeping one half of each shell. Arrange the mussels, in their half shells on a large, shallow, ovenproof serving dish.
Melt the butter, pour into a small bowl. Add the breadcrumbs, parsley, chives and garlic, add salt and pepper to taste and mix well.
Leave until the butter has slightly set. Using your fingers or 2 teaspoons, take a large pinch of the herb butter mix and use it to fill each mussel shell, pressing it down quite well.
Chill the filled mussels in the fridge until ready to serve.
To Serve - Bake the mussels in the oven for 10 mins or until pipping hot - 230ºC/450ºF or gas mark 8. Serve immediately garnished with fresh parsley sprigs, lemon wedges and fresh crusty bread.
FIND LOTS MORE SPANISH RECIPES HERE
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