Name: Baked Mussels in Garlic Butter
Ingredients: 125 g Unsalted butter; Lemon juice and zest of 1/2 lemon; 1/2 ts Parsley; chopped; 1/4 ts Black pepper; crushed; 2 Cloves garlic; crushed; Fresh mussels; cleaned; 4 Floz white wine; 60 g Carrot; finely diced; 60 g Celery; finely diced; 2 Shallots; finely chopped; 2 Garlic clove; crushed; 1 Lemon; juice of

CATEGORY	CUISINE	TAG	YIELD
		Coxon’s kit, Coxon1	1	servings

INGREDIENTS

125	g	Unsalted butter
		Lemon juice and zest of 1/2 lemon
1/2	ts	Parsley; chopped
1/4	ts	Black pepper; crushed
2		Cloves garlic; crushed
		Fresh mussels; cleaned
4		Floz white wine
60	g	Carrot; finely diced
60	g	Celery; finely diced
2		Shallots; finely chopped
2		Garlic clove; crushed
1		Lemon; juice of

INSTRUCTIONS

GARLIC BUTTER
MUSSELS
Place all the mussel ingredients into a large pan, except the mussels.
Bring up to the boil. Add the mussels and stir, place on a tight
fitting lid. Cook until the mussels open.
Remove half the mussel shell (the top part) and discard. Place the
mussels into a large heavy based pan, suitable for the oven. Place a
nut size piece of garlic butter in each of the mussels. Place into
the preheated oven for a further 4-5 minutes.
Serve with fresh warm crusty bread.
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