Grilled Mussels

Ingredients

• 1 chili pepper
• 2 Garlic cloves
• Salt
• 1 untreated organic lime
• a handful coriander leaves
• 2 tbsp whole grain breadcrumbs
• 100 g Soft Butter
• Pepper
• 2 kg blue mussels
• 200 ml dry white wine

Instructions

1. 1.

   Wash the chili pepper, halve it, clean and finely chop. Peel the garlic, chop and grate with a pinch of salt. Wash the lime hot, pat dry and zest. Wash coriander, shake dry, pluck leaves and finely chop. Mix together with breadcrumbs, chili, garlic and lime zest in butter. Cut the lime in half and season the herb butter with a splash of lime juice, salt and pepper. Spread the butter thinly (about 5 mm) on a sheet or plate lined with cling film and refrigerate.

2. 2.

   Wash mussels thoroughly under running water and remove the beard. Discard any opened mussels. Bring wine to a boil in a wide pot. Add mussels, cover and steam for about 8 minutes until they open. Discard any still closed mussels. Remove with a slotted spoon, let cool slightly and fully open shells. Discard the halves without meat.

3. 3.

   Cut butter into pieces and distribute over mussel flesh. Place mussels on a hot grill (optionally under an aluminum tray) and heat for about 5 minutes until the butter melts.