Ease of preparation rating: Medium
Yield: 2-3 servings
INGREDIENTS:
2.2 lbs (1 kg) mussels, cleaned, sorted and debearded
1 cup (240 ml) vermouth
Cold water to cover
2 bay leaves
Herb Butter
4.5 ounces (125 g) room temperature butter
1 tablespoon (15 ml) canned, drained, and crushed green peppercorns
2 tablespoons (30 ml) freshly chopped parsley
1 tablespoon (15 ml) freshly chopped tarragon
1 tablespoon (15 ml) freshly chopped thyme
1 tablespoon (15 ml) freshly chopped chives
2 teaspoons (10 ml) freshly grated lemon zest
2 tablespoons (30 ml) Melba toast crumbs
To serve
Lemon wedges
METHOD:
Place the vermouth, and bay leaves in a large stock pot. Add enough cold water to bring the liquid up to about 1 inch (2.5 cm) in depth. Bring to a boil. Add cleaned mussels and steam for 5 minutes or until they are all open. Discard any mussels that remain unopened.
Meanwhile combine butter, green peppercorns, parsley, tarragon, thyme, chives, lemon zest, Melba toast crumbs, and mix well.
Remove and discard the top shell from each mussel. Spread an even amount of the herbed butter onto each mussel (overtop of the meat) and place face up on a tray. Put the tray in the fridge to marinate for 1 hour.
Preheat the grill to medium-high heat, 375-400 F (190-205 C).
Take a large sheet of tin foil and fold 3 times so it measures about 12 x 12 inches (30 x 30 cm) in size.
Lay the tinfoil on the grill and place the mussels on the foil, butter side up and grill until heated through.
Serve with lemon wedges.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
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