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Mussels with Herb Butter

ingredients

serves 4
2.25 kg fresh mussels, scrubbed clean
2 glasses dry white wine
2 cloves garlic
6 parsley sprigs, chopped
6 basil sprigs, chopped (optional)
1/2 stick (4 Tbsp) 50 g butter, softened
2 tbsp grated parmesan cheese
basil or parsley sprigs

method

1. Discard any mussels that are open. Put the closed mussels into a pan, pour over the wine and bring to the boil. Cook until the shells have opened, discarding any that do not open. Strain the liquor through muslin. Crush the garlic in a mortar, add the herbs and pound. Add the butter and cheese, pound to a smooth paste.

2. Discard the empty half shell from each mussel. Spread the remaining mussel shell with the herb butter and arrange the shells on individual ovenproof dishes. Moisten with a little of the strained liquor.

3. Brown under a preheated hot grill.

4. Serve at once, garnished with basil or parsley.

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