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PEPPERED MUSSELS Herbed Butter |
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Place the vermouth, water and bay leaves in a large stock
pot. Bring to a boil. Add cleaned mussels and steam for 5 minutes or until they
are all open.
Meanwhile prepare butter. Combine all of the butter ingredients and mix well.
Remove and discard the top shell from each mussel. Spread and even amount of
the herbed butter onto each mussel (overtop of the meat) and place face up on a
tray. Put the tray in the fridge to marinate for 1 hour.
Preheat the grill to medium high heat (375ºF). Place the mussels buttered side
up and grill until heated through.
Yield: Serves 6
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