| 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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