Herb-Infused Mussels Recipe

Herb-Infused Mussels Recipe

• 1 kg fresh mussels, cleaned and debearded
• 4 tablespoons finely chopped shallots
• 125 grams butter, softened
• 3 cloves garlic, minced
• 50 ml dry white wine
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup toasted pine nuts or almonds, for garnish

1. Prepare the Herb Butter:
   • In a small bowl, combine the softened butter with the minced garlic, chopped shallots, and chopped parsley. Mix well to form a smooth, herb-infused butter.
2. Clean the Mussels:
   • Thoroughly clean the mussels under cold running water. Remove any barnacles and debeard them. Discard any mussels that are open or do not close when tapped.
3. Preheat the Oven:
   • Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper.
4. Cook the Mussels:
   • In a large skillet, melt the herb butter over medium heat. Add the minced garlic and shallots, and sauté until fragrant, about 2-3 minutes.
   • Add the mussels to the skillet and toss to coat with the butter mixture. Pour in the white wine and cover the skillet with a lid. Cook for about 3-4 minutes, or until the mussels have opened. Discard any mussels that do not open.
5. Assemble the Mussels:
   • Place the cooked mussels on the prepared baking sheet. Spoon the herb butter and any cooking liquid over the mussels.
6. Bake the Mussels:
   • Bake the mussels in the preheated oven for about 5-7 minutes, or until the butter is melted and slightly browned.
7. Finish and Serve:
   • Transfer the Herb-Infused Mussels to a serving plate. Garnish with additional chopped fresh parsley and, if desired, toasted pine nuts or almonds.
8. Serve Immediately:
   • Serve the Herb-Infused Mussels immediately, enjoying the tender, flavorful mussels with the rich, herb-infused butter.