When it comes to food, the humble slab of butter brings so much flavour to the table. Add parsley, chives, and a touch of ginger to this creamy treat and you have yourself a herbaceous bouquet to lift a freshly steamed pot of mussels. Below, a herbed butter mussel recipe from the chefs at the Quadrat restaurant in Sant Francesc Hotel Singular. Enjoy this dish with a glass of dry, white wine. 


Here's what you need

Serves 4

1kg of mussels

100ml dry Riesling

Zest of half a lemon

Zest of half a lime

For the herb butter

100g butter

30g finely chopped parsley

30g finely chopped chives

5g grated fresh and peeled ginger

10 turns milled pepper

Juice of half a lemon

Pinch of salt

For the herb shallot mix

150g shallots, finely diced

1 bay leaf

2g thyme, chopped

2 cloves garlic, finely chopped

2g rosemary

150ml dry Riesling

How to make it

1. To prepare herb butter take the butter out of the fridge for an hour to soften. Whisk until it is soft and creamy, then whisk in the rest of the ingredients. Use a hand blender to achieve a nice green colour. Tip the flavoured butter out onto a square of cling film and roll it around the butter to form a cylinder, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.

2. Cut 25g of herb butter into small cubes and reserve in the fridge.

3. Place the shallots and the rest of the herbs in a medium hot pan, add the Riesling and reduce until the mix is almost dry.

4. Mussels tend to gape open when they're dead, but not all gaping mussels are dead. If you happen to spot any gaping mussels in your bowl, you can check for signs of life by picking them and squeezing them a few times. The mussel should slowly close itself back up. If it doesn't, do not use it.

5. Place the mussels in a colander or bowl in the sink and run them under cold water. Rinse them to get rid of any debris or seaweed on their outer shells. De-beard by pulling a table knife downwards towards the hinged-end of the mussel shell. Pull firmly until the beard comes out, and discard.

6. Place the mussels in a hot pan, add the shallot mix on top and then add the wine and cover quickly with the lid. Steam on a high heat for about 2 minutes until all the mussels are open. Stir in the cold herb butter cubes, and sprinkle with grated zest of lemon and lime.

Loved this recipe? Take a look at the Small Luxury Cookbook published by the good folk from Small Luxury Hotels of The WorldTo view more recipes from our #SaturdaySessions series, click here.