Prep Time: 20 minutes
Serves: 4 people
1ptk Omega Mussels
Basil Chilli Butter
30g Fresh basil leaves
200g Butter, softened
2 cloves of garlic, chopped
1 tsp Dried chilli flakes
½ Lemon, zest only
Pinch of salt and pepper
To prepare the mussels, remove from the pouch and remove one side of the shell to make half shell mussels.
Check for any beards and that the mussels are clean.
Using a food processor, place the basil leaves, softened butter, chopped garlic, chilli flakes, lemon zest and salt and pepper into the blender and blend until smooth.
Place a rectangle piece of cling film onto the bench and spoon out the basil butter along the center, fold over the cling film and roll, twist the ends until you have a long cigar shape.
Place into the fridge and allow to chill.
Preheat your BBQ to a high heat. Place your mussels onto a tray shell side down. Unwrap your basil butter and cut into half a centimeter rounds, place one round onto each of the mussels.
Place the mussels onto your hot BBQ and let the mussels grill until the butter is sizzling hot, around 3 minutes.
Remove the hot mussels and place onto your serving platter, garnish with some fresh basil leaves.
Recipe created by A Tasty Kitchen