25 mins
Mussels with Herb Butter (Moules Niçoises)
Recipe by Graham
Known in French as "Moules Niçoises", Mussels with Herb Butter are perfect either for an aperitif before the meal, as part of a barbeque buffet, or for a starter course if you are entertaining. In fact, if you have prepared Mussels in White Wine and have some left over, you can keep them in the fridge till the following day, then turn them quickly and easily into Mussels with Herb Butter using this recipe.
Mussels in White Wine (Moules Marinière) 
Mustard and Spinach Greens - Sarson ka Saag Ingredients for Mussels with Herb Butter (Moules Niçoises)
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Mussels with Herb Butter (Moules Niçoises)
- Peel and crush (mince) the garlic, finely chop the parsley and basil and add to the garlic. Soften the butter (a few seconds in a microwave) and add this plus the cheese then grind or pound to a smooth paste.
- Wash the mussels then place them in a large pan, pour over the wine and bring to the boil. Cover and cook until the shells have opened (about 7-8 minutes), discarding any that do not open. Set the mussels to one side and keep the liquor for the moment.
- Remove the empty half shell from each mussel. Spread the remaining mussel in its shell with the herb butter and arrange them on individual ovenproof dishes. Moisten with a little of the retained liquor then brown under a preheated hot grill (broiler) for about 5 minutes until they are lightly browned.
- Serve at once, garnished with a sprig of basil or parsley. (If you don't have individual ovenproof dishes, arrange the mussels on a large ovenproof plate and grill. Then split them onto individual plates but be careful because the shells and the butter will be very hot.)
GRAHAM'S HOT TIP:
After discarding the empty halves of the shells, I like to loosen the mussels from their shells and then replace them. It makes eating them so much easier, and a nicer experience all round.
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Known in French as "Moules Niçoises", these are perfect either for an aperitif before the meal, as part of a barbeque buffet, or for a starter.
