Ingredients 8
1 kg mussels, cleaned, debearded
2 tbsp salt, for soaking
Butter Mixture
Handful parsley, roughly chopped
2 tbsp dill, roughly chopped
3 tbsp butter, softened
2 tbsp lemon juice, fresh
salt and freshly ground black pepper, to taste
3 tbsp breadcrumbs
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Method 5
Soak the cleaned and debearded in a bowl of cold water with 2 tbsp for 20 minutes.
In a food processor, combine the , , , , salt, and freshly ground black pepper. Blend until well combined. Add the and pulse again until incorporated.
Drain the and steam them for 15 minutes, or until they open.
Once steamed, open each , keeping them on the half shell, and top each with a small spoonful of the prepared butter mixture.
Place the topped under a hot grill or use a blow torch to broil for 2 minutes, until the is golden and bubbling.
