An elegant way to add plenty of flavour to this inexpensive treat from the sea
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
1kg of mussels
100ml dry Riesling
Zest of half a lemon
Zest of half a lime
For the herb 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
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.