Moules Niçoises ~ Mussels with Herb Butter

Recipe Categories : | French | Seafood | Mussels | Appetizers | Parmesan | MAIN INDEX |

Serves : 4

Ingredients :

• 2 kg (4lb) fresh mussels
• 2 glasses dry white wine
• 2 cloves garlic
• 6 parsley sprigs, chopped
• 6 basil sprigs, chopped (optional)
• 60g (2oz) butter, softened
• 2 tbsp grated parmesan cheese
• basil or parsley sprigs to garnish

Preparation and Cooking Instructions :

1. Put the mussels in 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 cloth. 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. Serve at once, garnished with basil or parsley.