Ingredients:
For mussels
- 1 1/2 lb (0.75 kg) mussels;
- 1 1/2 cup (360 ml) water.
For herb butter
- 1 bulb fresh garlic;
- 1 large bunch dills, about half a cup;
- 1 tablespoon oregano;
- 4 tablespoons unsalted butter, room temperature;
- Sea salt.
Recipe:
Serving for 2
For mussels
- Clean mussels and debeard;
- Boil water in a medium size deep sauce pan;
- Add mussels when the water comes to a boil;
- The mussels are cooked when they open;
- Place the mussels in the half shell;
- Set aside;
- Pre-heat oven to 400˚F (200˚C);
- Stuff mussels with herb butter;
- Place stuffed mussels on a baking pan;
- Turn the oven to the broiler and put mussels in for 2 - 3 minutes;
- Keep an eye on them to avoid burning;
- Serve warm.
For herb butter
- Place garlic in a food processor, finely chop;
- Add dills and oregano to the chopped garlic in the food processor;
- Take them out and place in a small mixing bowl;
- Add butter, mix well;
- Add salt for taste.