Mosselen. Zo uit Zeeland
Mosselen. Zo uit Zeeland

Mussels in garlic-parsley butter

Ingredients (1 person):
  • 1 kg mussels
  • 1 leek, in rings
  • 150 ml white wine
  • 100 g unsalted butter, at room temperature
  • 2 cloves of garlic, crushed
  • 2 tablespoon of parsley, finely chopped
  • 1 baguette
  • 4 single-serving oven dishes
  • Starter
  • 20 minutes
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  1. Check the mussels: throw away shells that are broken or that do not close after a firm tap. Put the leek and the wine in a high-sided pan. Place the mussels on top. Grind a generous amount of pepper over it. Boil the mussels covered for 6-8 minutes or until all of the shells are open.
  2. In the meantime, mix the butter, garlic and parsley into a creamy herb butter in a deep plate. Add salt and pepper to taste.
  3. Pre-heat the oven to 200 ºC. Remove the mussels from the shells and divide them over 4 oven dishes. Garnish the mussels with flakes of herb butter.
  4. Allow the herb butter to melt over the mussels for 5 minutes in a pre-heated oven. Serve them with baguette.Tip For pesto butter, replace the parsley and garlic with 1-2 tablespoons of pesto alla genovese.