Lemon Butter & Herb Mussels

Soak the cleaned and debearded mussels in a bowl of cold water with 2 tbsp salt for 20 minutes.

In a food processor, combine the parsley, dill, softened butter, fresh lemon juice, salt, and freshly ground black pepper. Blend until well combined. Add the breadcrumbs and pulse again until incorporated.

Drain the mussels and steam them for 15 minutes, or until they open.

Once steamed, open each mussel, keeping them on the half shell, and top each with a small spoonful of the prepared butter mixture.

Place the topped mussels under a hot grill or use a blow torch to broil for 2 minutes, until the butter mixture is golden and bubbling.