Venus Mussels with Seaweed Butter
Venus mussels with seaweed butter is a recipe featuring fresh ingredients from the mussel category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 ml White wine
- Salt
- Pepper (freshly ground)
- 5 g dried wakame seaweed
- 100 g butter
- Lemon juice
- 1.5 kg Venus mussels
- 150 ml white wine
- 4 sprigs thyme
- 2 untreated oranges
- Sea salt
Instructions
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1.
Bring the white wine with 100 ml water, a pinch of salt and pepper to a boil, add the seaweed and simmer for about 5 minutes. Then strain, let cool and finely chop.
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2.
Whisk the butter until foamy, fold in the chopped seaweed, season with lemon juice, salt and pepper. Chill.
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3.
Preheat the oven to 220°C (425°F) on top heat.
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4.
Clean the mussels thoroughly and discard any that remain closed. In a pot combine the white wine with thyme. Zest the oranges and squeeze out the juice. Add half of the orange juice to the wine, bring to a boil, then add the mussels. Cover and simmer for about 8 minutes until all mussels open; discard those still closed.
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5.
Sprinkle a baking sheet with sea salt and arrange the mussels on it. Drizzle with the remaining orange juice and dot each mussel with a spoonful of butter. Bake in the oven for about 2 minutes until the butter melts. Serve garnished with orange zest.
