Brussels Herb Butter Mussels

Name: Brussels Herb Butter Mussels
Prep time: 10 min
Total time: 10 min
Yield: 4 people
Cuisine: Belgian - Brussels
Ingredients: 2 kg Fresh mussels; 70 g, softened Butter; 2 tbsp, finely chopped Parsley; 2 tbsp, finely sliced Chives; 1 tbsp, finely chopped Chervil; 2, finely sliced Shallots; 200 ml Dry white wine; to taste Black pepper

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A simple herb butter of parsley, chives and chervil melts into the hot pan juices and gives these Brussels style mussels a lush but still fresh finish.

Serves: 4 people

Preparation time: 10 min

Ingredients

Fresh mussels – 2 kg
Butter – 70 g, softened
Parsley – 2 tbsp, finely chopped
Chives – 2 tbsp, finely sliced
Chervil – 1 tbsp, finely chopped
Shallots – 2, finely sliced
Dry white wine – 200 ml
Black pepper – to taste

Method

STEP 1
Mix the softened butter with the parsley, chives and chervil in a small bowl and set it aside. Wash and sort the mussels so they are ready for cooking.
STEP 2
Cook the shallots in a large pot over medium heat for 2 to 3 minutes with a small knob of butter until they are soft but not coloured.
STEP 3
Add the white wine and bring it to a boil. Add the mussels, cover and steam them for 4 to 5 minutes, shaking the pot once halfway through.
STEP 4
As soon as the mussels are open, remove the lid and drop the herb butter into the hot pot in small spoonfuls.
STEP 5
Stir gently until the butter has melted into the cooking juices and lightly thickened them. Finish with black pepper and serve immediately.